Back to the Dim Sum metanode
The old standby. Egg rolls are not just restricted to dim sum restaurants, they're everywhere. Along with fried rice, they just might be a symbol of Chinese cooking, but yet, it has been changed so much by Western influence that I personally don't consider it Chinese food any more. Oh well, my personal opinion. I like mine spicy, with vinegar dipping. Also, fry them longer for a crunchier egg roll.
- Stir fry pork, celery, bean sprout, black mushrooms for 2 minutes, then set it aside.
- Add sauce (1 tablespoon soy sauce, 1 tablespoon salt, 1/2 tablespoon sesame oil, 1 tablespoon pepper).
- Mix a little flour and water in a cup and set aside.
- Place a piece of egg roll skin on a clear surface. Put some stuffing at the middle and roll up the skin. Put some of the mixture at the edge of the egg roll skin. This will enable the egg roll seal tighty.
- Deep fry with low heat. When egg rolls turn golden brown in color and ready to serve.
- Serve hot with soy sauce or vinegar dipping sauce. Beware, it is oily, so I advise plenty of tea