Cantonese Pork Rolls
3 c. gound pork
1/2 c. onion, grated
4 cloves garlic minced
2 tsp. oyster sauce
1/4 tsp. coriander
1/2 tsp. ground ginger
1 T soy sauce
2 T red bell pepper, minced
1 T sesame seeds
3 T peanut oil
16 Egg Roll wrappers
2 c. shredded won bok
1/2 c. carrots, julienne
1/2 c. celery, julienne
1/2 c. onion, julienne
1/4 c. fresh cilantro leaves
1/4 c. green onions, sliced in 2″ long diagonal slices
1 small can minced water chestnuts
Oil for frying.
Process pork, onion, garlic, red pepper, oyster sauce, coriander, ginger, and soy sauce in food processor.
Heat peanut oil in a large skillet over medium to high heat. Add sesame seeds and toast.
When the seeds are golden brown, crumble in pork mixture.
Reduce heat to medium and brown.
Combine vegetables into a mound. Lay out 16 egg roll wrappers on the diagonal for shorter finished rolls, square for longer rolls.
Lay a line of pork down center from point to point for shorter rolls, down the center from top edge to bottom for longer rolls. Lay a line of vegetables on top of pork.
Fold top and bottom point or edge over filling and wet with water. Roll up over meat. Wet edge of dough and seal.
Fry in very hot oil until golden brown. Drain on absorbent paper and serve.
Yield: 16 rolls