Love Chinese food but hate the calories? Take a look at this delicious recipe for Egg Rolls, tweaked for those looking for healthier approaches to eating!
Healthy Chinese Egg Rolls
2 teaspoons minced ginger
1 pound ground pork
1 small onion, chopped
1/2 pound fresh mushrooms, sliced
1/2 pound bok choy (Chinese or Napa cabbage), sliced thinly, 1 inch lengthwise
1/2 pound fresh bean sprouts
2 green onions (scallions), chopped
2 teaspoons rice cooking wine
2 teaspoons soy sauce
1/2 teaspoon sugar
1 teaspoon sesame oil
2 teaspoons oyster sauce
1 tablespoon cornstarch
2 tablespoons water
1 package egg roll wrappers (about 25 wrappers)
Oil, for frying
Salt and white pepper, to taste
Heat the wok. Add ginger and ground pork. Brown pork with ginger. Add onion, mushrooms, bok choy, bean sprouts, and green onions to pork mixture. Cook for 2-3 minutes. Add rice wine, soy sauce, pepper, sugar, sesame oil, and oyster sauce. Dissolve cornstarch with water. Mix well. Add it to the pork mixture until it thickens; remove to a bowl and let cool.
Put a heaping tablespoon of filling mixture on each egg roll, moisten the edges with water, and roll into the shape of an egg roll (start rolling from one corner, stop in the middle, fold over the edges, and continue rolling). Add oil in a wok or frying pan and heat to medium. Put egg rolls in until they turn golden brown. Turn and cook other side until golden brown. Put finished egg rolls on paper towel to drain oil.
Reprinted with permission from Cooking Well: Healthy Chinese. ISBN: 978-1-57826-428-5 $12.50 (paperback). From Hatherleigh Press. Distributed by Random House.