Cantonese Eggrolls

My father served in the military and was stationed in Cambodia, Vietnam ,Laos, Thailand and Korea during some of those years . He loved to cook and taught me to make eggrolls when I was around 9 yrs.old. I actually had to make the eggroll wrappers and that was not an easy task. Yup he yelled at me to make sure I cooked the wrappers big enough and thin enough. Now it's easier to go buy eggroll and wonton wrappers at the closest supermarket or Asian market. I made some of the eggrolls por and some shrimp. Why ? I don't know . I just wanted to do something different. I also made Shrimp fried rice and I will give you that recipe following the eggroll. Let's begin shall we:

Ingredients:
1 large head of cabbage( shredded)
1 carrot (cut julienne style but very thin) To make this a much easier recipe, go to the supermarket and buy a 16 oz bag of shredded coleslaw. It will have the cabbage and the carrot already shredded for you.
6oz can bamboo shoots sliced( you will need to strain and cut into smaller portions)
3/4 cup of dried sliced wood ear mushrooms or 1 small can of straw mushroom (strained)
6 oz can of sliced water chestnut ( strain and cut into smaller pieces)
4 tblsp vegetable oil
1teasp MSG (Monosodium Glutamate)
1tblsp granulated sugar
1/4 cup soy sauce

In large wok or frying pan add oil and heat .
Add cabbage, carrot, bamboo shoots,waterchestnut,mushroom,MSG , sugar and stirfry about 3 minutes.
Add soysauce and stirfry about another 2- 3 minutes.
Remove from heat and spread out thinly on cookie sheet and place in refridgerator to cool.

Pork recipe:
1 package thinly sliced boneless pork chop
1 package of Char Sieu Powder ( Roast Red Pork powder)( Avail. at most Asian Markets)
In large freezer bag add Char Sieu Powder and 3/4 cup of water and mix well. Then add the thin slice pork cutlets. Marinate about 1 hour prior to cooking.
Preaheat oven to 375 , place pork on small cookie sheet and cook about 15 minutes or till done . Remove and let cool. Cut into strips then cut strips into cubes.

You will need 1 can of baby shrimp( strained and rinsed) about the size of a tuna fish can;

Place half of cabbage mixture in 1 bowl and add pork. Place other half of cabbage mixture in another bowl then add shrimp.

To wrap :
2 egg whites( whipped with a fork)
1 Pkg. Eggroll wrappers ( about 18)
Read the Directions ! lol No actually it's a lot easier than you think. Place wrapper in the shape of a diamond in front of you. Place about 2 tblsp maybe 3 tblsp of mixture in center of diamond and sort of make it a log shape. Fold bottom of diamond up over the mixture almost as if folding the diamond in half. Take the outside ends of the diamond and place them over the bottom that you just folded up.Using a brush , brush eggwhite along the remaning top of eggroll then roll the bottom up towards the top. You should have what looks like a raw uncooked eggroll. Seriously Read the Instructions on the eggroll wrapper package. It helps.

In Large Frypan melt a lot of vegetable shortening till hot. Add each eggroll and fry trying to turn each eggroll. I actually had to use a metal calender to help keep the eggrolls submerged while frying. Each eggroll only took about 3-5 minutes and they were very good. Oh you want to have some paper bags to put the eggroll on after cooking so the oil gets soaked up.

It's a tough one to make as far as the wrapping and rolling goes but it will be satisfying.