- Egg Rolls
- 1 lb. Chinese cabbage (Napa)
- 2 stalks celery
- 1/2 lb. Cooked shrimp
- 1/2 lb. Cooked pork or chicken livers
- 10 water chestnuts
- 1/3 cup bamboo shoots
- 1 tsp. Salt
- 1 tsp. Sugar
- Liberal dash pepper
- 1/2 tsp. Light soy sauce
- 1/4 tsp. Sesame oil
- 1 beaten e.G.
- 10 egg roll skins
- 3 cups oil
Instructions:Boil cabbage and celery until very tender. Drain and squeeze out
Excess water. Shred very fine and set aside to drain further.
Parboil shrimp and fry or bake pork. Mince both. Shred water
Chestnuts and bamboo shoots. Mix all ingredients but egg together.
Beat egg. Wrap filling in egg roll skins and seal with egg.
Heat oil in work or deep fat fyer to 375F and drop in egg rolls.
When skins turn light golden brown, remov from oil and drain. (At
This point restaurants refrigerate them and finish the cooking prcess
As needed.) When cool, drop again into hot oil and fry until golden
Brown. Makes 10.
The two-stage deep frying method is actually a professional Chinese
Chefs''s secret. It assures that the inside will be moist and not
Overcooked (as anything overcooked becomes dry) and the outside will