Sunday, December 8, 2013
By MONICA ENG/McClatchy Newspapers
(Continued from page 2)
Above, Fanny Go egg rolls, ready to eat; below, family and friends roll egg rolls in Go’s Chicago kitchen.
Photos by Armando L. Sanchez/McClatchy Newspapers
1 tablespoon sesame oil
½ cup boiled shrimp chopped into dime-size pieces
½ cup soaked, squeezed and thinly sliced shiitake mushrooms
½ cup julienned and well-drained bamboo shoots
¼ cup thinly sliced water chestnuts
½ cup bean sprouts
Prep: 1 hour, 30 minutes
Cook: 2 minutes per batch
Makes: 12 to 16 egg rolls
This recipe is adapted from the one Fanny Go has made for decades. The amounts have been reduced from her recipe, which serves a crowd. Look for barbecued pork in Chinese barbecue stores, or you can make it by marinating approximately 2-inch-wide sections of pork shoulder/butt in store-bought char sui sauce overnight and then roasting in a 350 degree oven on a rack over a pan lined with foil until done. Go suggests several extra ingredients that can be stirred into the filling; see the list and suggested amounts below. (The number of egg rolls made will depend on how much filling used per piece and any extra ingredients.)
½ cup smooth peanut butter
1 tablespoon peanut or vegetable oil
2 cups julienned Chinese barbecued pork
10 cups shredded green cabbage (about 1 large cabbage), blanched, squeezed dry in a dish towel
½ cup chopped green onions
2 teaspoons sugar
2 teaspoons salt
½ teaspoon freshly ground pepper
¼ teaspoon cinnamon
Extras, see list above
12 to 16 large (7-by-7-inch) egg roll wrappers
1 egg, beaten in a small bowl
Vegetable oil, peanut oil or lard for frying
For the filling, heat the peanut butter in a small saucepan over low heat until pourable, adding 1 tablespoon peanut oil if needed to get the proper consistency. Allow to cool slightly. Combine the pork, cabbage, onions, sugar, salt, pepper, cinnamon and any of the optional extra ingredients in a very large bowl until thoroughly blended. Hands work best to do this. Pour cooled, but still liquid, peanut butter into the mixture; mix thoroughly.
Cut off 1 inch from each of the corners of the wrappers for easier rolling. Place stack in front of you with one corner pointing toward you. Place a handful (about ¼ cup) of filling near the bottom corner; roll corner over the filling, tightly rolling up to just over half way. Fold in side corners snugly; continue rolling until there are 2 inches of wrapper left. Brush some egg wash over the final corner; continue rolling over it to seal the egg roll.
When all egg rolls are rolled, heat oil or lard in a heavy pan or wok until it reaches 350 degrees. Fry egg rolls, in batches, until golden brown; drain in a paper towel-lined pan.
Eat while hot, dipped in duck sauce, sweet and sour sauce and/or hot mustard.
Per egg roll (for 16): 277 calories, 10 g fat, 2 g saturated fat, 25 mg cholesterol, 34 g carbohydrates, 12 g protein, 841 mg sodium, 2 g fiber.
click image to enlarge
Egg rolls bubble in a wok of vegetable oil.