Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Appetizers, Asian, Chinese New Year, Dinner, Hors d'œuvre, Kid Friendly, Lunch, Main Courses, Make Ahead, Party Foods, Sauces, Weekend Fun
Yields or Serves:
Tags: Appetizer, Asian, Bean Sprouts, Brown Sugar, Cabbage, Celery, Chinese Egg Rolls, Chinese New Year, Dinner, Egg Rolls, Eggs, Flour, Garlic, Ginger, Kid Friendly, Kosher Salt, Lunch, Main Dish, Make Ahead, New Year, Party Foods, Pepper, Pineapple Juice, Pork, Sauces, Scallions, Shrimp, Side Dishes, Soy Sauce, Sprouts, Sugar, Vegetable Oil, Victoria Hart Glavin, Victoria's Chinese Egg Rolls, Vinegar, Water, Water Chestnuts, Weekend Fun
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
