Curry Egg Rolls

For those who like to eat dim sum, sitting around a table filled with aromatic food and steaming, hot tea is the best. Egg rolls have long been a favorite among the old and the young. Maybe people may like them for its crunchiness, others for its warm filling, but I like them for both reasons.

Because my mom had been craving for them, I decided to give it a try and make them. It turns out making egg rolls is really not that difficult. Here, I've added a little twist and made curry egg rolls instead of the regular ones. Enjoy!

Ingredients:



Filling:
-1 pound fresh pork
-1 cup fresh mushrooms, sliced
-1/2 pound cabbage (= 1/2 small green cabbage)sliced thinly
-4 stalks green onions, diced
-1 carrot, diced
-1 can thinly sliced bamboo shoots (optional)
Pork Seasoning:
-1 teaspoon soy sauce
-salt and pepper to taste
-1-2 tbsp cornstarch
-2 tsp sesame oil
1 package egg roll wrapper
1-2 tbsp curry powder (depending on mild versus spicy)
1 egg white
*ingredient quantity can be adjusted, depending on your own preferences

Directions:

1. Season pork with seasoning and marinate for 15 minutes.
2. Slice the carrots, cabbage, bamboo shoots, mushrooms, and green onions.
3. Heat wok, add a dash of salt for taste. Stir fry carrots, cabbage, and mushrooms separately. Remove from wok.
4. Stir fry pork and cook until well done. Add in bamboo shoots to pork and cook. Finally add green onions and mix everything else into wok.
5. Stir in curry and mix well. Set aside to cool.
6. Lay wrapper flat on surface, scoop ~1 tbsp filling to center and spread out in a line, leaving edges of wrapper free. Fold side edges to center, then lift bottom end into center and roll upwards. Close wrapper by dabbing a bit of egg white along the last edge and seal.
7. Heat a wok or pot with oil. When ready, add in egg rolls and fry until golden brown under medium to low heat. Drain excess oil with paper towels.
8. Store unused egg rolls in the freezer.

Don't forget the worchestire sauce for dipping! ^_^