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Victoria's Chinese Egg Rolls

Egg rolls are often used as appetizers or you may use them as a main dish. The pancake-like skins are available at many grocery stores.

Chinese Egg Rolls

Egg rolls are often used as appetizers or you may use them as a main dish.  The pancake-like skins are available at many grocery stores, but especially at Asian specialty stores or you can make your own. 

INGREDIENTS

Skins

1 Cup Unbleached Flour

2 Cups Water

2 Eggs

1/2 Teaspoon Kosher Salt

In a medium size bowl add the flour.  Gradually add the water and stir.  Beat in the eggs and kosher salt.  Grease a medium size skillet and heat over a low heat.  Beat the batter once more and pour 1 tablespoon of the batter into the skillet.  Let the batter spread over the surface of the pan to form a very thin and flexible pancake.  When it shrinks away from the sides turn and let it set on the other side.  DO NOT let it become brown or crisp.  Remove and repeat until you have cooked all of the batter.  Place in a dish and cover with a damp cloth until you are ready to use. 

 

Filling

3 Tablespoons Vegetable Oil

1/2 Cup Chopped Celery

3/4 Shredded Cabbage

4 Chopped Scallions

1/2 Cup Diced Shrimp

1/2 Cup Diced Cooked Pork

1/2 Cup Chopped Water Chestnuts

1/2 Cup Bean Sprouts

1 Minced Garlic Clove

1/4 Cup Soy Sauce

1 Teaspoon Grated Ginger

1/2 Teaspoon Sugar

In a large skillet or wok heat the oil over a medium high heat for 1 minute.  Add the celery, cabbage and scallions and stir fry for 1 minute.  Add the shrimp and cooked pork and cook for 3 minutes.  Add the water chestnuts, bean sprouts, garlic ginger and sugar.  Cook for 5 minutes.  Remove from the heat and let cool.  Place 4 tablespoons of the filling in the rectangular shape on the center of each pancake.  Fold up like and envelope.  Seal the last flap with a paste made of :

1 Tablespoon Flour

2 Tablespoons Cold Water

Deep fry each egg roll into a deep fat fryer heated to 375º F or use oil about 1 inch deep in a skillet and fry the egg rolls until golden brown.  Serve with Chinese Mustard, Soy Sauce or Sweet & Sour Sauce.  Makes 12 Egg Rolls.

 

 

Sweet & Sour Sauce:

Heat in a saucepan: 1/2 Cup Pineapple Juice, 3 Tablespoons Vegetable Oil, 2 Tablespoons Brown Sugar, 1 Teaspoon Soy Sauce, 1/2 Teaspoon Pepper and 1/4 Cup Mild Vinegar. Makes 2 1/2 Cups

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Glen K Dunbar February 11, 2013 at 03:02 PM
Sound so Yummy Vickie old buddy. You have done it again. On the cabbage I would suggest to use chinese/nappa cabbage. Do you concurr?
Leslie Yager February 11, 2013 at 03:07 PM
Victoria - there's an Asian specialty market in Greenwich (right off exit 5 of I95). If I don't have to buy the skins, I think I could tackle this recipe!
Stu Kinzler February 11, 2013 at 03:55 PM
Skins are readily available in many super markets (in the produce section) or any Asian food market (such as the Oriental Food Market in the Broad River section of Norwalk.)
Elyse February 11, 2013 at 04:21 PM
This recipe looks fantastic. I'll have to try it out.

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