Chicken or Shrimp Egg Rolls

Name: Chicken or Shrimp Egg Rolls
Yield: makes 20, enough for 10 or 20
Ingredients: 1 teaspoon sugar; 2 teaspoons soy sauce; 2 teaspoons rice wine or dry sherry; 1/2 pound boneless, skinless chicken, either white or dark meat, cut into thin shreds, or roughly chopped peeled shrimp; Peanut or neutral oil like corn or grapeseed, as needed; 5 fresh (or reconstituted and drained; see page 112) shiitake (black) mushrooms, stems discarded and caps sliced; 3 scallions, trimmed and roughly chopped; 2 cups bean sprouts or shredded Napa cabbage; 1 tablespoon peeled and minced fresh ginger; 20 egg roll wrappers, homemade (page 62) or store bought; Hot mustard like Colman’s, Soy Dipping Sauce (page 583), hoisin sauce, and/or Worcestershire sauce for serving

December 14, 2011

This finger food is popular in the south of China, Southeast Asia, and, of course, many American Chinese restaurants. It’s perfect for parties and super easy to make, especially with store-bought egg roll wrappers. They can be filled an hour or two ahead of time and fried immediately before serving or—though it isn’t ideal—fried an hour or two ahead of time and crisped in a warm oven later.

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