Tomoko's Egg Roll's
Servings: 45 pieces
Ingredients
- 1 1/2 pounds ground pork
- 12 medium shrimp (minced)
- 5 medium shiitake mushrooms (de-stemmed and minced)
- 1 head Napa cabbage (cored, sliced 1/4" wide, and chopped)
- 1/2 cup green onion (minced)
- 1/2 T ginger (minced)
- 1 T garlic (minced)
- soy sauce (properly?) (or tamari for gluten-free)
- 1 T sake
- salt and pepper
- 2 pieces chicken bouillon (crumbled)
Instructions
- Season ground pork with 1 T sake, 1/2 t salt, pepper and 2 T cornstarch. Mix well.
- Season shrimp with 1/2 T sake and 1/2 T cornstarch. Mix well.
- Stir-fry season ground pork in oil and garlic. Remove from the pan and set aside.
- Stir-fry shrimp in the remaining oil. Remove from the pan and set aside.
- Str-fry the cabbage, shiitake, green onion and ginger, then add salt, pepper, soy sauce (or tamari), and chicken bouillon, stirring to dissolve the bouillon.
- Add the pork and shrimp back into the pan. Mix, then strain.
- Cool well, then wrap. Seal the ends with glue made from 2T flour mixed with 2T water.
- Deep fry at 350℉ oil until golden brown.
Notes
June makes these egg rolls and freezes them. She thaws them in the microwave then throws them in the air fryer and they come out perfectly crispy. I found some gluten-free egg roll wrappers on Amazon, so I'll be trying my hand at them soon. Stay tuned.