Egg Rolls

Category : International Cuisine

Author : SRich

Hits : 1649

Rating :

(2.69)

Date : 13/05/2001

Ingredients:

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 egg
10 egg roll skins
3 cups oil

Instructions:

PREPARATION:
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.

COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop in egg
rolls. When skin turns light golden brown, remove from oil and drain. (At
this point restaurants refrigerate them and finish the cooking process 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'
secret. It assures that the inside will be moist and not overcooked (as
anything overcooked becomes dry) and the outside will be crisp.

This recipe came from The Easy Way To Chinese Cooking by Beverly Lee. We
have used it many times and have had a lot of success and our friends like
it too.

International Cuisine RECIPES
Write a Comment
 
 
 

tip of the day

Braeburn Apples

Good-quality Braeburn apples will be firm with smooth, clean skin and have good color for the variety. Test the firmness of the apple by holding it (...)

Read More

Tip/Trivia of the Day  Archive

Featured Recipe

Turkey And Cranberry Sandwich

Category:Sandwiches
Hits:35133

Rating:

(2.93)