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What You Need:
(To Make: about 16 rolls)
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STUFFING
2 ounces cellophane noodles (see Glossary)
6 dried Chinese mushrooms, about 1 to 1½ inches in diameter (see Glossary)
1 tablespoon vegetable oil
1 pound lean ground pork
1 cup finely chopped onions
12 ounces fresh or canned crab meat, thoroughly drained, picked over to remove all bits of shell and cartilage and broken into small bits
4 egg yolks, lightly beaten
1 teaspoon salt
½ teaspoon white pepper
WRAPPERS
1 recipe wonton wrappers, cut into 7-inch squares, or substitute 1 pound ready-made egg-roll wrappers
1 egg lightly beaten
Vegetable oil for deep-frying
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Translate this recipe:
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| How To Cook: |
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STUFFING:
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1. First prepare the stuffing in the following way: In a deep bowl, cover the cellophane noodles with 4 cups of cold water; in another bowl, combine the mushrooms with 1 cup of warm water.
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2. In a 12-inch wok or 12-inch skillet, heat 1 tablespoon of vegetable oil over moderate heat until a light haze forms above it. Add the pork and, mashing it constantly with the back of a spoon to break up any lumps, cook it for 2 minutes, or until no trace of pink remains.
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3. With a slotted spoon, transfer the pork to a large bowl. Stirring constantly but gently, add the onions, crab meat, noodles, mushrooms, 4 lightly beaten egg yolks, salt and pepper.
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4. Divide the stuffing into 16 portions and pat and shape each one into a cylinder about 4 inches long and 1 inch in diameter.
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WRAPPERS
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1. To assemble each crab roll, place a cylinder of stuffing diagonally across the center of a wrapper. Lift the lower triangle over the filling and tuck in the point under it.
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2. Bring each of the two small end flaps, one at a time, over the top of the filling and press the points firmly down. Brush the exposed dough with lightly beaten egg and then roll the wrapper into a neat package.
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3. The beaten egg will seal the edges and keep the wrapper intact. Place the filled crab rolls on a plate and cover them with a dry kitchen towel. If they must wait longer than about 30 minutes before being fried, refrigerate them, covered with plastic wrap.
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4. Preheat the oven to the lowest possible setting. Line a large shallow baking dish with a double thickness of paper towels and place it in the center of the oven.
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5. Pour about 4 cups of vegetable oil into a 12-inch wok or fill a deep fryer or large, heavy saucepan with oil to a depth of about 3 inches. Heat the oil until it reaches a temperature of 375° on a deep-frying thermometer.
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6. Deep-fry the crab rolls, 4 or 5 at a time, turning them with a slotted spoon for about 4 to 5 minutes, or until they are golden brown and crisp. As they brown, transfer them to the paper-lined dish to keep warm in the oven while you fry the remaining rolls.
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7. Serve the crab rolls hot, arranged attractively on a large platter.
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