Red Hot and Green: Chinese Vegetable Eggrolls With Mustard Sauce

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* Exported from MasterCook Buster *

 

Chinese Vegetable Eggrolls With Mustard Sauce

 

Recipe By : _Red Hot and Green_ by Janet Hazen

Serving Size : 20 Preparation Time :

Categories : Appetizer Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***MUSTARD SAUCE***

1/2 cup Chinese mustard powder -- such as oriental

-- hot mustard

3 tablespoons cold water -- (up to 4)

1 tablespoon soy sauce

***EGGROLLS***

1 1/2 tablespoons peanut oil

3 stalks celery -- trimmed, halved

-- lengthwise, and

-- thinly sliced

3/4 cup finely chopped water chestnuts 1 1/2

-- tablespoons brown mustard seed

8 dried tree mushrooms -- (black fungus

-- reconstituted in

-- warm water,

-- drained, and finely

-- chopped (about 1

-- 1/2 cups)

3 cloves garlic -- finely chopped

5 cups finely shredded Napa cabbage

1 1/2 tablespoons soy sauce

10 scallions -- trimmed and finely

-- chopped

1 tablespoon -- sugar

1 tablespoon prepared hot Chinese mustard

2 teaspoons Chinese hot black bean sauce

teaspoons -- salt and pepper, to

-- taste

1/3 cup cold water

3 tablespoons cornstarch

20 eggroll wrappers

3/4 to -- (up to )

1 cup vegetable oil -- for frying

 

To make the sauce: In a small bowl, combine the mustard powder, water,

and soy sauce to form a smooth mixture for dipping. Set aside until

needed.

 

To make the filling: In a very large wok or saut‚ pan, heat the peanut

oil over high heat until it just begins to smoke. Add the celery, water

chestnuts, and mustard seeds and cook, stirring constantly, 1 1/2

minutes. Add the mushrooms and cook 30 seconds. Add the garlic, 3 cups

of the cabbage, the soy sauce, scallions and sugar; cook I to 11/2

minutes, stirring constantly, until the cabbage is just wilted and the

celery is crisp-tender.

 

Remove from the heat and transfer to a large bowl. Add the pre-pared

mustard, black bean sauce, and remaining 2 cups cabbage. Season with

salt and pepper and mix well. Cover tightly and refrigerate for at least

1« hours, or up to 8 hours. (Filling also can be frozen in an airtight

container for up to 1 month. Thaw and drain before assembling the

eggrolls.)

 

To assemble the eggrolls: Combine the water and cornstarch to make a

slurry. Place several egg roll skins on a flat surface. Brush~ the

slurry approximately « inch around the edges of each skin.. Place about

3 tablespoons of filling along the bottom edges closest to you,

leaving about « inch of space at the sides. Fold the. «-inch sides in

toward the center and over the filling at one end; press gently to seal.

Beginning with the filled edge, roll each~ to form a tight cylinder.

Assemble the remaining eggrolls in this fashion. Refrigerate until ready

to cook. (At this point the eggrolls may also be tightly wrapped and

frozen up to 1 month.~ Thaw in the refrigerator before cooking.)

 

To fry the eggrolls: In a 12-inch saut‚ pan, heat « cup of the vegetable

oil over moderately high heat. When the oil is hot but not smoking, add

5 or 6 eggrolls. Cook, turning frequently to promote even browning, 1 «

to 2 minutes, or until all sides are golden brown. Remove with tongs or

a slotted spoon and drain on paper towels. Cook the remaining eggrolls

in this fashion, adding more oil as needed. Serve immediately with the

mustard dipping sauce.

 

Makes 20 eggrolls; 6 to 8 appetizer servings.

 

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