Curried Parchment Beef
|Beef flank steak||1⁄2 Pound|
|Rice wine/Dry sherry||1 Teaspoon|
|Baking soda||1⁄8 Teaspoon|
|Curry powder||2 Teaspoon|
|Sesame oil||2 Teaspoon|
|Minced onion||1⁄2 Teaspoon|
|Soy sauce||1 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Egg||1 , separated|
|Egg roll skins||10|
|Oil||6 Cup (96 tbs) (For Deep Frying)|
Slice flank steak across the grain into thin strips.
Combine marinade ingredients in a medium bowl.
Add beef slices; mix well.
Let stand 30 minutes.
Place egg roll skins on a flat surface with corners at top, bottom, left and right.
Place 1 tablespoon beef mixture near the bottom corner and spread it diagonally.
Fold bottom corner over filling and roll toward top corner, stopping a third of the way from top corner.
Fold left and right corners over filling.
Moisten inside of each corner with egg yolk and press to seal.
Egg roll should resemble a small envelope.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Carefully lower egg rolls into hot oil with a slotted metal spoon.
Deep-fry 2 or 3 at a time in hot oil until golden, about 1 minute on each side.
Remove from oil with slotted spoon.
Drain on paper towels.