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Chinese egg rolls

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Ingredients/Components

sugar - 1/2 tsp
salt - 1/4 tsp
cornstarch - 2/3 c
water
cooking oil - 1 tsp
sifted all-purpose flour
beaten eggs - 2 item
soy sauce - 1 tsp
finely chopped onion - 1 tsp
finely chopped celery - 1/4 c
bean sprouts, drained - 1/2 c
slightly beaten egg - 1 item
finely chopped, cooked shrimp - 1/4 c
finely chopped, cooked pork - 1/2 c
water chestnuts, drained and finely chopped - 1/4 c

How to make chinese egg rolls:

In bowl, combine the first 11 ingredients and chill. Prepare batter for egg rolls in mixing bowl. Sift together flour, cornstarch and salt. Combine the two beaten eggs and water; gradually blend into dry ingredients. Beat smooth with rotary beater. Reserve about 1/2 cup batter for sealing edges of egg rolls. Pour about 2 tablespoons of remaining batter into lightly greased 6-inch heavy skillet, lifting and tipping skillet to cover bottom. Cook over medium heat until top looks dry and edges begin to curl. Do not turn. Place on paper toweling; repeat, stacking pancakes as they are done.

To assemble egg rolls, place a generous tablespoon of chilled filling near edge of each pancake. Brush edges with some of the reserved batter. Fold edge nearest filling up and over filling; fold in the two sides. Roll up, pressing gently to seal. Place a few at a time in deep, hot fat (375°). Fry about 6 minutes. Drain on paper toweling. Repeat until all are cooked. If desired, roll up and refrigerate uncooked egg rolls until ready to fry. Makes 18 egg rolls.

Recipe categories: Egg, Appetizers, Pork.

Rating:

3.3

Average rating: 3.3, total votes: 4

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