Chinese-American Egg Rolls

Cooking Instructions

Soak the mushrooms in warm water for 20 minutes. Then drain them and squeeze out the excess liquid. Remove and discard the stems, and finely shred the caps into thin strips.

Heat a wok or large frying pan over high heat until it is hot. Drizzle in the peanut oil, and when it is very hot and slightly smoking, add the garlic, ginger, and scallions and stir-fry for 10 seconds. Chuck in the pork and cabbage and continue to stir-fry for 3 minutes. Add the bamboo shoots, bean sprouts, salt, pepper, soy sauce, and rice wine and stir-fry the mixture for 2 minutes, stirring continuously to mix well. Finally, stir in the sesame oil and remove from the heat. Put the mixture into a colander set in a bowl to drain and allow it to cool thoroughly.

Mix the flour and water until you have a smooth paste.

Place about 4 tablespoons of filling on one end of each egg roll skin, fold in both sides, and roll up tightly. Use the flour mixture to seal the edge.

Heat a wok or large frying pan until it is hot and swirl in the peanut oil. When the oil is quite hot, gently drop in as many egg rolls as will fit easily in one layer. Fry them carefully, turning until the egg rolls are golden brown on the outside and cooked inside, about 4 minutes. Adjust the heat as necessary. Take the egg rolls out with a slotted spoon and drain on paper towels. You will have to do this in several batches. Serve them at once, hot and crispy, with the Sweet-and-Sour Dipping Sauce.

Wine Pairing(s)

J. & H. A. Strub Riesling Eiswein 'Niersteiner Paterberg'

Schmitt Söhne Funf 5 Riesling

Ugo Lequio Gallina

Gemtree 'Uncut' Shiraz

La Morandina

BOVC Shiraz

Ca Rome di Romano Marengo Barbaresco

Schmitt-Sohne Riesling Auslese

J & HA Strub Riesling Spatlese

Parusso Bussia Vigna Rocche