- Rating:
- Servings:
- 4
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- Martin Yan
Ingredients
Filling
- 1 ½ tablespoon Oil
- 1 clove Organic Garlic chopped
- 2 slices Ginger Root chopped
- ½ pound Pork or Boneless Chicken shredded
- 1 ½ cups Bean Sprouts
- 1 ½ cups Organic Cabbage thinly shredded
- ½ cup Bamboo Shoots shredded
- ½ cup Organic Carrots thinly shredded
- 4 Dried Black Mushrooms soaked and shredded (optional)
- 3 stalks Organic Green Onions cut into 1 inch pieces
- 1 ½teaspoons Garlic Salt
- 1/4 teaspoon Sugar
- 1/4 teaspoon White Pepper
- ½ cup Stock if needed
- 1 pound Egg Roll Wrappers
- 4 cups Oil
Flour Paste Mixture
- 1 tablespoon Flour
- 1 tablespoon Water
Directions
If previously frozen, defrost wrappers inside the package at room temperature.
For Filling Mixture:
Heat wok over high heat with 1 ½ Tbsp. oil, garlic and ginger. Stir in meat and cook for approximately 2 minutes. Add remaining ingredients to wok and stir 2 minutes. Moisten with stock if needed. Add cornstarch solution and mix well.
Place approximately 2 ½ Tbsp. of filling mixture in the center of each wrapper. Roll up and seal with flour paste or egg white.
Heat oil to near smoke point, and deep-fry over medium-high heat until golden brown and floating freely on top of oil. Serve hot, with or without plum sauce.
