My Mother’s Famous Chinese Egg Rolls

Name: My Mother’s Famous Chinese Egg Rolls
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 (or flour) mixed with ¼ cup of cool water to seal egg roll; Oil, for frying; FOR THE GROUND PORK; 1 pound ground pork; 1 tablespoon soy sauce; 1 teaspoon cornstarch; 1/4 teaspoon sugar; freshly ground black pepper; FOR THE VEGETABLES; 2 to 3 cloves garlic, very finely minced; ½ head of cabbage (about 11 ounces); 3 carrots, shredded; 1 teaspoon grated fresh ginger; 10 fresh shiitake mushrooms (or dried black mushrooms soaked overnight), stems discarded; 1 tablespoon cooking oil (canola, vegetable, peanut); 1 tablespoon Chinese rice wine; 1 tablespoon soy sauce; 1/4 teaspoon sugar; 1/2 teaspoon salt; 1 teaspoon sesame oil; Freshly ground black pepper

My Mother’s Famous Chinese Egg Rolls was pinched from <a href="http://steamykitchen.com/13029-my-mothers-famous-chinese-egg-rolls-2.html" target="_blank">steamykitchen.com.</a>

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 (or flour) mixed with ¼ cup of cool water to seal egg roll

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Oil, for frying

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FOR THE GROUND PORK

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1 pound ground pork

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1 tablespoon soy sauce

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1 teaspoon cornstarch

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1/4 teaspoon sugar

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freshly ground black pepper

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FOR THE VEGETABLES

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2 to 3 cloves garlic, very finely minced

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½ head of cabbage (about 11 ounces)

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3 carrots, shredded

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1 teaspoon grated fresh ginger

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10 fresh shiitake mushrooms (or dried black mushrooms soaked overnight), stems discarded

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1 tablespoon cooking oil (canola, vegetable, peanut)

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1 tablespoon Chinese rice wine

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1 tablespoon soy sauce

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1/4 teaspoon sugar

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1/2 teaspoon salt

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1 teaspoon sesame oil

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Freshly ground black pepper

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