Miriams Egg Rolls Recipes

Steps:

• In a hot wok or saute pan add the oil followed by the garlic, ginger and chile. Be careful not to burn. Add the hoisin and briefly saute to get the raw taste out. Add the shiitakes, leeks and bean sprouts. Check for seasoning. Let cool in a strainer and drain well. When cool, add the cilantro, scallions and bean thread. Lay out a lumpia wrapper with corner facing you. Place a small mound at the bottom, moisten edges with eggwash and roll bottom corner towards the middle. Fold in both sides and continue rolling. Finish roll and let rest. Deep fry at 350 degrees until golden brown, about 5 minutes. Serve with mint dipping sauce.
• Mix all ingredients in a small bowl.

Steps:

• Heat 2 tablespoons oil in wok or frying pan. Stir-fry green onion 30 seconds or until aroma comes.
• Add pork. Stir-fry 1 minutes until color changes. Add 1 tablespoon soy sauce, 1 teaspoon sugar, and 1 tablespoon cooking sherry. Cook 1 minute. Remove.
• Heat 2 tablespoons oil in wok or frying pan. Stir-fry cabbage and bamboo shoots 1 minute. Remove.
• Heat 1 tablespoon oil in work or frying pan. Stir-fry bean sprouts 1 minute. Remove.
• Combine pork and vegetables in wok. Add 1 teaspoon salt and 1 tablespoon soy sauce. Stir-fry until thoroughly heated.
• Remove to colander to drain liquid. Let mixture cool.
• Put 2 heaping tablespoonsful of meat mixture on each wrapper. Roll lengthwise into envelopes about 4 inches long and 1 inch wide. Seal with dissolved cornstarch.
• Heat 4 cups oil. Deep-fry egg rolls 3-4 minutes, until golden brown.

Steps:

• In a small saucepan, combine water and margarine in a small saucepan. Heat until margarine is melted and very warm, but not boiling.
• In a large bowl, mix together 3 cups flour, white sugar, brown sugar, yeast and salt. Add water and margarine mixture; beat well. Add 4 eggs, one at a time, beating well after each addition. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into long 'ropes'. Braid the pieces together to form two large loaves. Place the loaves on two lightly greased cookie sheets, cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Brush the risen loaves with the beaten egg and sprinkle with poppy seeds. Bake in preheated oven for 45 minutes, until loaf sounds hollow when tapped.

Steps:

• Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
• In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
• Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
• Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.