Shanghai Spring Rolls (or Egg Rolls)

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 1/4 lb raw lamb, shredded
• 1 raw chicken breast half, shredded
• 1/2 lb raw small shrimp or 1/2 lb shrimp, cut into small pieces
• 1/2 head cabbage, shredded
• 8 -10 dried chinese mushrooms, soak in boiling water, stems removed & shredded
• 3 scallions, shredded
• 1/3 cup chicken stock
• 1/2 tablespoon salt (to taste)
• 3 tablespoons dry sherry
• 1 tablespoon sugar
• vegetable oil, to stir fry and deep fry
• cornstarch, mixed with water to use as binder
• 1 tablespoon sesame oil
• beaten egg
• egg roll wraps or egg roll wrap

Recipe

• 1 use the highest flame for the stir frying process.
• 2 stir fry lamb in 2 t oil until no longer pink; add chicken& do the same thing.
• 3 follow with shrimp.
• 4 remove to a sieve.
• 5 add a little more oil to the wok if needed and stir fry the scallions for a few seconds, then add the mushrooms& cabbage; stir fry to wilt cabbage, 2- 3 minutes.
• 6 stir in sauce.
• 7 when it boils, thicken it with the binder.
• 8 stir cooked meats back in, followed by sesame oil.
• 9 set aside to drain and cool.
• 10 assemble in skins using beaten egg to seal.
• 11 deep fry at about 325°f until half cooked.
• 12 (can be frozen at this point. defrost before continuing).
• 13 when ready to serve, deep fry at 375 until golden brown and crisp.
• 14 blot well on paper towels.