Ingredients
- • 1 lb. chinese cabbage (Napa)
- • 2 stalks celery
- • 1/2 lb. cooked shrimp
- • 1/2 lb. cooked pork or chicken livers
- • 10 water chestnuts
- • 1/3 cup 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
Instructions
- :
- Boil cabbage and celery until very tender. Drain and squeeze
- out excess water. Shred very fine and set aside to
- drain further. Parboil shrimp and fry or bake pork. Mince both. Shred
- water chestnuts and bamboo shoots. Mix all ingredients but egg together.
- Beat egg. Wrap filling in egg roll skins and seal with egg.
- COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop in egg
- rolls. When skin turns light golden brown, remove from oil and drain. (At
- this point restaurants refrigerate them and finish the cooking process as
- needed.) When cool, drop again into hot oil and fry until golden brown.
- Makes
- The two-stage deep frying method is actually a professional Chinese chefs'
- secret. It assures that the inside will be moist and not overcooked (as
- anything overcooked becomes dry) and the outside will be crisp.
- This recipe came from The Easy Way To Chinese Cooking by Beverly Lee. We
- have used it many times and have had a lot of success and our friends like
- it too.
