Ingredients:
2 dozen egg roll wraps
3 tablespoons oil ( plus 3 more if needed)
1/4 cup cornstarch
1/3 cup soy sauce
1/3 cup hoisin sauce
2 lbs pork steak, trimmed and deboned, cut in 1/8 inch slices
4 green onions, cleaned and sliced thin
1/2 inch fresh ginger, peeled and minced
2 garlic cloves, peeled and minced
1 (2 lb) bags frozen stir fry vegetables
oil, for deep frying
1/2 cup cold water ( to seal wrappers)
Directions:
Whisk together corn starch, soy sauce and hoisin.
Add meat, ginger, onions and garlic.
Let sit for 30 minutes.
Spread frozen vegetables on cutting board and chop them up very finely.
Wrap vegetables in paper towels or a cotton towel to soak up moisture.
Heat wok with 3 Tbs of oil.
Chow the meat mixture in 3 batches just until meat is done.
Remove from wok and set aside.
Adding more oil, if necessary, chow the vegetable for around 2 minutes, making sure not to lose crispness.
Return meat to wok and stir well into vegetable.
Turn out wok mixture into colander.
Let cool for 15 minutes.
Heat deep fryer to 375 degrees.
Lay wrappers out flat and prepare work surface to wrap.
On an individual wrapper, laid on your work surface with one of the corner points facing you, put around 3 Tbs filling, 1/3 of the way to the opposite point.
Wet all remaining wrapper edges with water, very lightly.
Pull the point nearest you up and over the filling, away from you.
Tuck under filling.
Pull one side point in, then the other, tucking them under the filling.
Roll package away from you to opposite point.
Repeat for all filling and wrappers.
Place packages on baking sheet in freezer for 30 minutes, or until oil is up to 375 degrees.
Fry packages, 3-4 at a time, until golden brown, about 3 minutes.
Remove from oil and drain on paper towels or cloth.
Serve with soy sauce, hot mustard, hoisin, teriyaki, anything you desire.
Servings: 24
Time preparation: 90 min.
Time total: 90 min.