My Mother’s Famous Chinese Egg Rolls
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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