Chinese egg rolls #1
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Chinese egg rolls #1
  Chinese    Rolls    Meat    Eggs  
Last updated 6/12/2012 1:14:48 AM. Recipe ID 43889. Report a problem with this recipe.
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      Title: Chinese egg rolls #1
 Categories: Meat
      Yield: 8 Servings
 
MMMMM--------------------------WRAPPERS-------------------------------
      4 c  Sifted all-purpose flour
      1 ts Salt
      2    Eggs; lightly beaten
      1 c  Cold water

MMMMM--------------------------FILLING-------------------------------
    1/2    Head cabbage; chopped
      3 tb Oil
      4 c  Celery; chopped fine
      1 tb Soy sauce
      1    Onion; chopped
      2 ts Salt
      1 tb Cornstarch dissolved in:
      2 tb Cold chicken stock
      1 cn (small) shrimp -or-
    1/2 lb Fresh shrimp
    1/2 lb Lean boneless pork; finely
           -chopped
    1/2 c  Mushrooms
      1 tb Cinnamon
    1/2 ts Sugar
 
  Sift flour & salt into a bowl, making a well in the center of the
  flour & pour into it the eggs & cold water. With fingers, mix dough
  until it can be gathered into a soft ball. Knead the dough in the
  bowl 4-5 minutes, just until smooth, but still soft. Divide dough
  into 4 equal-sized balls. On a lightly floured surface, roll out 1
  ball at a time as thin as you can get it. For egg rolls, cut into 7-8
  inch squares; for fried won-tons or won-ton soup, cut into
    3-1/2    inch squares. Filling: Set a large skillet or Dutch oven
  over high heat for 30 seconds. Pour in 1 Tbs oil, swirl it about in
  pan for 15 seconds. Add pork & stir-fry 2 minutes. Add soy sauce,
  cinnamon, sugar, shrimp & mushrooms. Stir-fry 2 minutes. Set contents
  in a bowl & set aside. Pour the remaining 2 Tbs oil back in pan &
  heat for 15 seconds. Add celery & onion. Stir-fry 5 minutes. Add salt
  & cabbage. Mix thoroughly. Add other mixture back to pan & stir until
  well combined. Stir constantly until liquid starts to boil. Stir
  until slightly thickened. Pour all in a bowl & allow to cool to room
  temperature before using. Use about 1/4 cup filling for each 7-8 inch
  wrapper. Close dough around filling & seal edges with lightly beaten
  egg. Deep fry in hot oil 3-5 minutes until golden brown & crisp.
  Drain on paper towels. Serve hot with mustard, ketchup or sweet &
  sour sauce. To fix ahead of time, prepare egg rolls, partially fry &
  freeze. Fry frozen. (A lot of trouble, but worth every effort!). For
  won-ton soup, roll filling up in small pieces of dough & boil in
  chicken stock. Fry small won-tons for appetizers.
  
  LYN TONEY
  
  PART 1 OF 2
  
  From , the Desoto School Mothers' Assn, Helena-West
  Helena, AR 72390.  Downloaded from Glen's MM Recipe Archive,




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Recipe ID 43889 (Apr 03, 2005)

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