Tsai Family Egg Rolls With Sweet And Sour Sauce And Spicy Mustard Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

3/4 cups pineapple, cut into cubes

2 cups fresh pineapple juice

Salt and pepper

1 tablespoon sugar

2 tablespoons canola oil, plus additional for deep frying

1/4 cup brown sugar

1 cup bean threads, soaked in warm water to cover until soft (10 to 15 minutes), drained well, and cut into 2-inch pieces

1 cup black mushrooms, soaked and julienned

2 tablespoons Shaoxing wine

1 tablespoon finely chopped ginger

1/2 cup mango, cut into cubes

1/4 cup white sugar

1 teaspoon red chile flakes

4 tablespoons soy sauce

2 serrano chiles, stemmed and finely chopped

1 cup chopped scallions, both white and green parts

1 (1-pound) package egg roll wrappers

1 egg beaten with 1/4 cup water, for egg wash

1/4 cup each red and green peppers, 1/2 inch dice

1 cup bamboo shoots, rinsed and julienned

1/3 cup dry mustard, mixed with 1/4 cup water

1/3 cup rice wine vinegar

1/3 cup Dijon mustard

Spicy Mustard, recipe follows

1 tablespoon finely chopped garlic

1 cup shredded Chinese cabbage

2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)

Sweet and Sour Sauce, recipe follows

2 teaspoons soy sauce

1/2 pound ground pork (may substitute ground turkey)

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