Egg Rolls
List of Ingredients
Wrappers: (either make as follows, or buy)
1 large egg, beaten
1 c lukewarm water
1 c + 2 T flour
1/4 c cornstarch
1/2 t salt
1/2 t sugar
1 c chopped cooked chicken or shrimp
1/2 c chopped bean sprouts
1/2 c chopped water chestnuts
1/2 c bamboo shoots
1/4 c chopped scallions, including green part
1/4 c chopped green pepper
1/4 c ground almonds
1 t chopped fresh gingerroot
1 t sugar
1 T soy sauce
1 egg, lightly beaten
Fat or oil for deep-frying
Recipe
Wrappers: Combine egg and water, gradually beat in the remaining ingredients until mixture is smooth. Heat a 10-inch skillet, brush lightly with oil and then
pour into the skillet and spread enough of the batter to make a five-inch square, paper-thin pancake. Cook until set on one side. Remove from the skillet. Repeat until all the batter is used.
Filling: To prepare filling, mix together the chicken or shrimp, bean sprouts, water chestnuts, bamboo shoots, scallions, green pepper, gingerroot, almonds, sugar and soy sauce. Place a small amount down the center of each pancake. Fold the edges in, then roll like a jelly roll. Seal the rolls with the egg and set aside thirty minutes or longer. Heat a bath of deep fat or oil (oil
is best) to 360ºF. Fry the rolls, a few at a time, in the fat until golden, about eight minutes. Drain on paper towels. Slice rolls and serve hot. Yields about 10 rolls or servings
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