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Hors dOeuvre Rolls


Hors d'Oeuvre Rolls

Hors d'Oeuvre Rolls

Yield

Makes 40 rolls

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

*To make vegetable bundle, cut 6- to 8-inch length off top of green onion. Place in salted water; let stand at least 15 minutes. Tie around small bundle of fresh vegetables.

Preparation

  1. Prepare Sweet and Sour Sauce; set aside.
  2. Cook noodles according to package directions; rinse and drain.
  3. 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.
  4. 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.
  5. 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.

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