Mother's Famous Chinese Egg Rolls Recipe | Steamy Kitchen

Name: Mother's Famous Chinese Egg Rolls Recipe | Steamy Kitchen
Ingredients: 50 Spring/Egg Roll Wrappers (about 2 packages, defrosted unopened at room temperature for 45 minutes or in the refrigerator overnight); 1 tablespoon cornstarch (mixed with ¼ cup of cool water to seal egg roll); Cooking oil (for frying); 1 tablespoon soy sauce; 1 teaspoon cornstarch; 1 pound ground pork; ½ head of cabbage (about 11 ounces); 6 fresh shiitake mushrooms (stems discarded); 1 cup julienned carrots; 2 cloves garlic (very finely minced); 1 teaspoon grated fresh ginger; 1 tablespoon Chinese rice wine (or dry sherry); 1 1/2 tablespoons soy sauce; 1/4 teaspoon sugar; 1 teaspoon sesame oil; Freshly ground black pepper

"Chinese Egg Rolls Recipe with step by step photos on how to wrap the perfect egg rolls by cookbook author and TV chef Jaden of Steamy Kitchen..."

INGREDIENTS

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50 Spring/Egg Roll Wrappers (about 2 packages, defrosted unopened at room temperature for 45 minutes or in the refrigerator overnight)

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1 tablespoon cornstarch (mixed with ¼ cup of cool water to seal egg roll)

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Cooking oil (for frying)

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1 tablespoon soy sauce

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1 teaspoon cornstarch

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1 pound ground pork

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½ head of cabbage (about 11 ounces)

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6 fresh shiitake mushrooms (stems discarded)

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1 cup julienned carrots

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2 cloves garlic (very finely minced)

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1 teaspoon grated fresh ginger

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1 tablespoon Chinese rice wine (or dry sherry)

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1 1/2 tablespoons soy sauce

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1/4 teaspoon sugar

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1 teaspoon sesame oil

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Freshly ground black pepper

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