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Egg Rolls Recipe

Yields1 ServingPrep Time15 minsCook Time55 minsTotal Time1 hr 10 mins

?Egg rolls are a popular Chinese dish that is made with a variety of fillings, including meats, vegetables, and tofu, wrapped in a thin pastry dough and fried.

 1 lb. chinese cabbage (Napa)
 2 stalks celery
 ½ lb. cooked shrimp
 ½ lb. cooked pork or chicken livers
 10 water chestnuts
 ⅓ cup bamboo shoots
 1 tsp. salt
 1 tsp. sugar
 dash pepper
 ½ tsp. light soy sauce
 ¼ tsp. sesame oil
 1 beaten egg
 10 egg roll skins
 3 cups oil
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PREPARATION:

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Boil cabbage and celery until very tender. Drain and squeeze

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out excess water. Shred very fine and set aside to

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drain further. Parboil shrimp and fry or bake pork. Mince both. Shred

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water chestnuts and bamboo shoots. Mix all ingredients but egg together.

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Beat egg. Wrap filling in egg roll skins and seal with egg.

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COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop in egg

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rolls. When skin turns light golden brown, remove from oil and drain. (At

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this point restaurants refrigerate them and finish the cooking process as

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needed.) When cool, drop again into hot oil and fry until golden brown.

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Makes 10.

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The two-stage deep frying method is actually a professional Chinese chefs'

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secret. It assures that the inside will be moist and not overcooked (as

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anything overcooked becomes dry) and the outside will be crisp.

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This recipe came from The Easy Way To Chinese Cooking by Beverly Lee. We

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have used it many times and have had a lot of success and our friends like

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it too.