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:
- 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
