Chef Lesli shows us how to make a recipe perfect for feeding a crowd! You can find more recipes here.
Chinese Egg Rolls
From Chef Lesli Sommerdorf for Harmons
Makes 50 egg rolls
1 pound ground pork
1 tablespoon soy sauce
1 teaspoon cornstarch
Canola oil, for frying
2 cloves garlic, minced
1/2 head of cabbage, shredded
3 carrots, grated
1 teaspoon grated fresh ginger
10 fresh shiitake mushrooms, stems discarded and finely diced
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
50 (8- by 8-inch) egg roll wrappers (about 2 packages), defrosted
1 tablespoon cornstarch
1/4 cup cold water
In a large bowl, combine the pork, 1 tablespoon soy sauce and 1 teaspoon cornstarch and let marinate, about 10 minutes.
Meanwhile, shred the cabbage and the carrots using your food processor or by hand. Slice the mushrooms into very thin strips (or you could use your food processer and pulse a few times to get a fine dice.
Heat a wok or large frying pan over high heat. Add the cooking oil and swirl to coat. Add the pork and cook until no longer pink, 2-3 minutes. Turn heat to medium-low, push the meat to one side of the pan.
Add the garlic, cabbage, carrots, ginger and the mushrooms and cook until the vegetables are softened, about 1 minute. Add the rice wine, 1 1/2 tablespoons soy sauce, sugar, sesame oil and black pepper. Continue to cook for 1 minute more. Transfer the filling to a rimmed baking sheet and spread out to cool. Prop up one end of the baking sheet to allow all the moisture to drain to one end. Let cool for 15 minutes.
Use paper towels to absorb the accumulated juices and pat the filling to get rid of extra oil and juice.
In a small bowl, stir together the 1 tablespoon cornstarch and water.
Lay 1 egg roll wrapper on a clean work surface with a corner facing you. Place a damp kitchen towel over the remaining egg roll wrappers. Place 1 heaping tablespoon of filling near the bottom corner of the wrapper. Lift the bottom corner and begin rolling the wrapper until it is halfway up the wrapper, and nearly meets the right and left corners. Fold the left side over about 2 inches toward the center of the egg roll and the right side over about 2 inches. The roll should be about 4 inches in length. Continue to roll until only the top corner remains. Dip your fingers in the cornstarch-water mixture and rub all over the corner. Seal, place seam-side down and transfer to a rimmed baking sheet. Continue with remaining wrappers and filling. Place a layer of parchment paper in between layers of egg rolls. Cover filled egg rolls with plastic wrap. Refrigerate up to 4 hours until ready to fry.
Fill a wok or heavy-bottomed pot with 2 inches of canola oil and heat the oil to 350 degrees or until a cube of bread becomes golden brown within 10 seconds. Add 4-6 egg rolls to the oil and fry, turning occasionally, until golden brown, about 1 1/2 minutes. Place on a wire rack to drain and cool.