Chinese egg rolls


1 cup all-purpose flour
2 cups water
2 eggs 1/2
1/2 tsp salt
3 tbsp peanut oil
1/2 cup celery, chopped fine
3/4 cup cabbage, shredded
4 scallions, chopped
1/2 cup shrimp, diced
1/2 cup cooked pork, diced
1/2 cup water chestnuts
1/2 cup bean sprouts
1 clove garlic, minced
1/4 cup soy sauce
Grated ginger root
1/2 tsp sugar
1 tbsp flour
2 tbsp cold water

How to prepare

Sift the first measure of flour into a bowl. Gradually add the first measure of water to form a thin, smooth batter. Beat in the eggs and salt. Grease a 6″ diameter skillet and put over low heat. Beat the batter and pour 1 tbsp into the pan. Allow to spread over the bottom of the pan to form a thin pancake. Turn and cook the other side when the pancake begins to pull away from the sides of the pan. Do not allow it to brown or become crisp. Remove when done and place on a dish. Cover with a damp cloth until ready to use. Prepare the remaining egg roll shells the same way. Heat the peanut oil in a wok or lg heavy skillet. The scallions must be very finely chopped. The water chestnuts must be drained thoroughly and chopped. Remove the shrimp from their shells, devein and chop. Stir fry the celery, cabbage and scallions for a few moments. Add the chopped shrimp and the chopped, cooked pork and stir fry for 3 minutes. Add the chopped water chestnuts, bean sprouts, garlic, soy sauce, grated ginger root and sugar and stir fry for 5 more minutes. Remove from heat and allow the filling to cool. Place 4 tbsp of filling to form a rectangle in the center of each pancake. Fold the pancake envelope style. Heat the fat in a deep fryer to 375

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