Hors dOeuvre Rolls
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Hors d'Oeuvre Rolls
YIELD Makes 40 rolls
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INGREDIENTS
| Sweet and Sour Sauce (recipe follows, optional) | |
| 1/2 | cup Chinese-style thin egg noodles, broken into 1-inch pieces |
| 2 | tablespoons butter or margarine |
| 4 | ounces boneless lean pork, finely chopped |
| 6 | fresh medium mushrooms, finely chopped |
| 6 | green onions with tops, finely chopped |
| 8 | ounces deveined shelled shrimp, cooked and finely chopped |
| 1 | hard-cooked egg, finely chopped |
| 1‑1/2 | tablespoons dry sherry |
| 1/2 | teaspoon salt |
| 1/8 | teaspoon black pepper |
| 40 | wonton wrappers |
| 1 | egg, lightly beaten |
| Vegetable oil for frying | |
| Carrot stick and green onion bundle* for garnish | |
PREPARATION:
- Prepare Sweet and Sour Sauce; set aside.
- Cook noodles according to package directions; rinse and drain.
- Heat butter in wok or large skillet over medium-high heat. Add pork; stir-fry until no longer pink in center, about 5 minutes. Add mushrooms and onions; stir-fry 2 minutes.
- Remove wok from heat. Add noodles, shrimp, hard-cooked egg, sherry, salt and pepper; mix well. Spoon 1 tablespoon pork mixture across center of each wonton wrapper. Brush edges lightly with beaten egg. Roll up tightly around filling; pinch edges slightly to seal.
- Heat oil in wok or large skillet to 375°F. Add four to six rolls at a time; cook until golden and crisp, 3 to 5 minutes. Drain on paper towels. Garnish, if desired. Serve with Sweet and Sour Sauce.
This recipe appears in:
Chinese
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