Egg rolls
(from alley’s recipe box)
A two stage deep frying method is the professional Chinese was to make sure that it it moist inside and crisp on the outside.
Categories: Oriental
Ingredients
- 1 lb. Chinese cabbage
- 2 stalks celery
- 1/2 lb. cooked shrimp
- 1/2 lb cooked pork or chicken
- 10 water chestnuts
- 1/3 cup bamboo shoots
- 1 tsp salt
- 1 tsp sugar
- liberal dash pepper
- 1/2 tsp light soy sauce
- 1 beaten egg
- 10 egg roll skins
- 3 cups oil
Directions
-
boil cabbage and celery until tender
-
drain and squeeze out water
-
shred very fine and set aside to drain further
-
boil shrimp and fry or bake pork
-
mince both
-
shred water chestnuts and bamboo shoots
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mix all but the egg together
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beat egg
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wrap filling in egg roll and seal with egg
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heat oil to 375 degrees and drop in rolls
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when they turn light golden brown remove and drain.
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put in refrigerator until needed and then drop into hot oil again.