Chinese Egg Rolls Grande

Chinese Egg Rolls Grande

For the filling:

3 Tbsp peanut or vegetable oil
1/2 lb ground pork
1/2 lb shrimp, peeled, deveined and finely chopped
1/2 lb fresh bean sprouts
4 stalks celery, finely chopped
1 Tbsp soy sauce
1 Tbsp rice wine
1/2 tsp sugar
Salt and freshly ground pepper to taste
1 Tbsp cornstarch (cornflour) mixed with
2 Tbsp cold water

1 lb egg roll wrappers
3 cups peanut oil for deep frying

Heat the oil in a wok or large heavy skillet over high heat. Saute the pork just until it loses color. Add the remaining ingredients except the cornstarch mixture and cook, stirring constantly, until the shrimp turns pink and the liquid boils. Stir in the cornstarch mixture and cook until the cornstarch becomes clear and the liquid has thickened. Remove from the heat and let cool to room temperature.

Shape about 1/4 cup of the cooled filling mixture into an oblong shape and place diagonally on one of the egg roll wrappers. Fold one corner of the egg roll wrapper over the filling and fold the adjacent corners towards the center. Moisten the remaining corner of the wrapper with a moistened finger and roll the filling to form a tight bundle. Repeat with the remaining filling and wrappers.

Heat the oil in a wok or large skillet until the surface shimmers, about 375F for a deep-frying thermometer. Fry the egg rolls five (5) at a time until golden brown on all sides, about 3 to 4 minutes. Transfer to a wire rack and repeat with the remaining egg rolls. Serve as soon as possible, or keep warm in a 250F oven until ready to serve. Makes about 16 appetizers.