Egg rolls with pork & prawns

Egg rolls with pork & prawns

Ingredients:
200 grams Chinese roast pork,
200 grams shelled green prawns
10 Chinese garlic shoots
200 grams bamboo shoots
10 dried Chinese mushrooms (medium)
egg roll wrappers-see recipe below.
1 egg white
2 egg yolks
Vegetable oil
Egg roll wrappers:
2 cups sifted white flour
1 teaspoon salt
1 egg
125 ml cold water
Cornstarch
Wrappers:
Sift flour and salt into a bowl. Mix well. Add egg and cold water to the flour. Work the dough until it leaves the side of the bowl.
On a lightly floured pastry board (use cornstarch), knead the dough further until it is smooth and elastic.
Cover dough with cling wrap and allow to rest for 30 minutes.
Divide into quarters and roll each piece on a lightly floured pastry board (use corn starch) into a 300mm (12 inch) square sheets. Cut each rolled sheet into 4 sheets and lightly dust with corn starch. Stack on a plate. Repeat with the other 3 pieces of dough.
Use to form rolls. Keep covered with a damp kitchen towel.

Preparation:
Soak the Chinese mushrooms in warm until very soft. Drain and cut out the hard stem pieces. Finely mince the mushrooms into very small but coarse pieces.
Mince the green prawns into very small pieces with a Chinese cleaver. Repeat the mincing process with the Chinese roast pork separately. The mincing has to be such that the prawns or the roast pork pieces stick together.
Cut the Chinese garlic shoots into very thin pieces. Chop the bamboo shoots into very small pieces.
Mix the marinade together and gradually mix in little quantities with the minced prawns and pork to obtain a very moist but sticky mix. Cover and allow to marinate for 5 minutes. Add the bamboo shoots, cut Chinese garlic shoots and chopped mushrooms. Mix well, blend in the egg white and potato powder. Mix well without over mixing.
Divide the mixture into portions equal to the number of egg roll sheets.
Take one egg roll sheet from the covered pile and put it on a flat surface.
Scoop one portion of the filling and place the filling near the bottom edge of the the egg roll sheet, except at both ends for pulling over the egg roll sheet onto the filling from both sides. Roll as tightly as possible away from you, folding over the double end folds’ Using your finger or a brush, smear some egg yolk on the opposite edge and seal the roll. Repeat with the other filling portions and remaining egg roll sheets.
Half fill a wok or deep fryer with oil. Heat to a temperature of 190 degree Centigrade (375 degree Fahrenheit) or until a cube of stale bread browns in 50 seconds. Put in the rolls gradually and deep fry for 2-3 minutes or until light honey brown in colour. Remove with a hand strainer and drain on kitchen paper. Repeat until all the rolls are done.
Serve with chilli sauce or a Vietnamese dipping sauce.