Mom's Famous Chinese Crispy Egg Rolls Recipe

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Steamy Kitchen


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1 1/4 lb Ground Pork

1 tbsp Soy Sauce

1 tsp Cornstarch

1/4 tsp Sugar

1/2 tsp Sesame Oil

1/2 x small cabbage head, about 10 ounces

3 x Carrots

8 x fresh shitake mushrooms, or dried Chinese mushrooms soaked overnight, stems discarde

1 tbsp high-heat cooking oil

2 - 3 x garlic, finely minced

1 tsp grated fresh ginger

1 tbsp Chinese rice wine

2 tbsp Soy Sauce

1 tsp Sesame Oil

1 tsp Chinese black vinegar, optional

1/2 tsp Salt

Freshly ground black pepper

For the egg rolls

50 x Roll/Egg Roll Wrappers, defrosted unopened at room temperature for 45 minutes or in refrigerator overnight (about 2 packages)

1 tbsp Cornstarch slurry: cornstarch, or flour, mixed with 1/4 cup of cool water

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