Chinese Egg Rolls

From: Joel Ehrlich
Date: 06 Aug 95 08:43:05 -0700

Chinese Egg Rolls
Yields: 12 Egg Rolls

1 Cup All-Purpose Flour
2 Cups Water
2 Eggs
1/2 tsp Salt

1/2 Cup Water Chestnuts
1/2 Cup Bean Sprouts
1 Clove Garlic, Minced
1/4 Cup Soy Sauce
3 Tbls Peanut Oil
Grated Gingerroot
1/2 Cup Celery, Chopped Fine
1/2 tsp Sugar
3/4 Cup Cabbage, Shredded
1 Tbls Flour
4 Scallions, Chopped
2 Tbls COLD Water
1/2 Cup Shrimp, Diced
1/2 Cup Cooked Pork, Diced

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 tablespoon 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 large 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 gingerroot and sugar and stir fry for 5 more minutes. Remove from heat and allow the filling to cool.

Place 4 (or 2 heaping) tablespoons of filling to form a rectangle in the center of each pancake. Fold the pancake envelope style (fold bottom corner up over filling to cover, then fold in the two outside corners. Roll closed, sealing shut with a bit of egg white). Heat the fat in a deep fryer to 375 degrees. (You may use a skillet with enough fat or oil to cover the egg roll). Fry until golden brown.

Serve with chinese hot mustard, soy sauce and/or Oriental Sweet & Sour Sauce.

Last modified: 30 May 1997 SOAR (Searchable Online Archive of Recipes)