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Chinese Egg Rolls Recipe


egg roll recipe Ingredients
* 1 lb. chinese cabbage (Napa)
* 2 stalks celery
* 1/2 lb. cooked shrimp
* 1/2 lb. cooked pork or chicken (finely chopped)
* 10 water chestnuts
* 1/3 c 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

Directions
PREPARATION
1. Boil cabbage and celery until very tender. Drain and squeeze out excess water. Shred very fine and set aside.
2. Par-boil shrimp (place in boiling water for 1 minute) and fry or bake pork. Mince both.
3. Shred water chestnuts and bamboo shoots.
4. Make filling by mixing all ingredients except egg together.
5. Beat egg in separate small bowl.
6. Place egg roll skins on flat surface. Fill center of each with filling mix. Wrap egg roll skins into a cylinder (tube shape) and seal edges by coating with beaten egg (dip your finger in egg and rub around egg roll skin edges).

COOKING
1. Heat oil in wok or deep fryer (375 degrees) and drop in egg rolls.
2. When egg rolls turn light golden brown, remove from oil and drain on paper towels.
Serve hot

The egg rolls may be made in advance and refrigerated for 2 days until ready to cook.

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