Rolls
- 1/2 cup [125 mL] Chinese fine egg noodles, broken into 1-inch [2.5-cm] pieces
- 4 ounces [113 g] uncooked boneless lean pork
- 6 fresh medium mushrooms
- 6 green onions
- 8 ounces [227 g] boiled shelled and deveined shrimps
- 1 hard-boiled egg
- 2 tablespoons [30 g] butter or margarine
- 1 1/2 tablespoons [22.5 mL] dry Sherry
- 1/2 teaspoon [2.5 mL] salt
- 1/8 teaspoon [0.5 mL] pepper
- 2 sheets puff pastry dough or 40 wonton wrappers
- 1 egg, beaten
- 3 cups [750 mL] vegetable oil
Sweet and Sour Sauce
- 1 cup [250 mL] water
- 1/2 cup [125 mL] white vinegar
- 1/2 cup [100 g] sugar
- 1/4 cup [60 mL] tomato paste
- 4 teaspoons [20 mL] cornstarch
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- Prepare sweet and sour sauce.
- For the rolls, boil egg noodles until tender, according to package directions.
- Drain, finely chop and reserve.
- Finely chop pork, mushrooms, green onions, shrimps and then hard-boiled egg using a cleaver, a sharp knife or into a food processor; keep separately.
- Heat butter or margarine into a skillet or a wok over medium-high heat; stir-fry chopped pork for about 5 minutes.
- Add chopped mushrooms and green onions; stir-fry for 2 minutes.
- Remove from heat and mix in shrimps, reserved chopped egg noodles, dry Sherry, salt and pepper.
- If using puff pastry, roll and trim each sheet into a 15 x 12-inch [33 x 30-cm] rectangle; cut into 20 [3-inch / 8-cm] squares.
- Spoon 1 tablespoon [15 mL] pork mixture across the middle of each pastry square or wonton wrapper.
- Lightly brush edges with beaten egg.
- Roll-up wrapper tightly around filling.
- Pinch ends slightly to seal.
- Heat vegetable oil into wok over high heat until it reaches 375°F [190°C].
- Fry 6 to 8 rolls at a time in hot oil until golden, for 3 to 5 minutes.
- Drain onto paper toweling before serving.
Sweet and Sour Sauce
- Into a small saucepan, combine water, vinegar, sugar, tomato paste and cornstarch.
- Bring to a boil over medium heat, stirring.
- Boil stirring for 1 minute.
- Keep sauce warm.
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