Chinese Egg Rolls

Ingredients for Chinese Egg Rolls

• 2 Esslöffel Austernsauce

• 1 Esslöffel Sojasauce

• 2 Teelöffel asiatisches Sesamöl

• 2 Teelöffel Zucker

• 1/2 Teelöffel Salz

• About 950ml peanut or vegetable oil

• 2 teaspoons finely chopped peeled fresh ginger

• 2 Teelöffel fein gehackter Knoblauch

• 1 1/2 bunches spring onions (about 10), white and pale green parts cut into 2-inch lengths, then cut lengthwise into very thin matchsticks (250g )

• 2 celery ribs, cut into very thin matchsticks (250g )

• 2 medium carrots, cut into very thin matchsticks (240ml )

• 8 large fresh shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick (725ml )

• 450g medium prawns in shell (31 to 35 per lb), peeled, deveined, and coarsely chopped

• 110g Chinese roast pork (char siu) or leftover roast pork, cut into 2-inch lengths, then cut lengthwise into very thin matchsticks

• 1 (1-lb) package Asian egg roll or spring roll wrappers

• 1 großes Ei, leicht geschlagen

• Accompaniments: Asian sweet chilli sauce

• Chinese mustard

• ein Frittierthermometer

Stir together oyster sauce, soy sauce, sesame oil, sugar, and salt in a small bowl until sugar and salt are dissolved.

Heat a dry 12-inch heavy skillet (not nonstick) over moderately high heat until hot but not smoking, then add 2 tablespoons peanut oil, swirling skillet to coat. Stir-fry ginger, garlic, and spring onions until spring onions are wilted, about 1 minute. Add celery, carrots, and mushrooms and stir-fry until vegetables are softened, 4 to 6 minutes. Push vegetables toward edge of skillet, then add prawns to centre and stir-fry until prawns are just cooked through, 3 to 5 minutes. Add pork and oyster sauce mixture and stir together all ingredients in skillet until combined. Season with salt and transfer to a large shallow bowl. Cool, stirring occasionally, about 30 minutes.

Gently peel apart wrappers to separate if necessary (wrappers may not be perfectly square).

Put 1 wrapper on a work surface, arranging wrapper with a corner nearest you and keeping remaining wrappers covered with plastic wrap. Stir filling, then spread a scant 60ml filling horizontally across centre of wrapper to form a 4-inch log. Fold bottom corner over filling, then fold in side corners. Brush top corner with egg and roll up wrapper tightly to enclose filling, sealing roll closed with top corner. Transfer roll, seam side down, to a paper-towel-lined baking sheet and loosely cover with plastic wrap. Make more egg rolls in same manner, transferring to baking sheet as formed (you may have some filling left over).

Put oven rack in middle position and preheat oven to 121°C. Line a large colander with paper towels. Heat 1 inch peanut oil in a 5- to 6-quart wide heavy pot until it registers 177°C on thermometer, then fry 4 or 5 egg rolls (don't crowd pot), turning with a slotted spoon, until golden brown, 3 to 5 minutes. Transfer with slotted spoon to colander and drain rolls upright 2 to 3 minutes, then keep warm on a rack set on a large baking sheet in oven. Fry remaining egg rolls in batches, transferring to colander and then to rack in oven.

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