Chinese Egg Rolls Recipe

Chinese Egg Rolls Recipe

Ingredients:

3 c of oil
10 sheets of dough skins
1 egg; beaten
1/4 tsp of sesame oil
1/2 tsp lite soy sauce
ground pepper
1 tsp of sugar
1 tsp of salt
1/3 c of young bamboo culms
10 pcs water chestnuts
1/2 lb of pork/ 1/2 lb of chicken liver;cooked
1/2 pound of shrimp; cooked
2 celery stalks
1 lb of Chinese cabbage

Instructions:

Boil the celery and cabbage until both are tender. Remove excessive water and shred. Drain some more.

Leach the shrimp then cook the pork by baking or frying. Chop both ingredients into tiny pieces. Shred the bamboo culms and water chestnuts.

Then, combine all the ingredients together except the egg. The egg is to be used for sealing the dough skins. Beat the egg.

For cooking part, prepare the oil. Heat it in a wok up to around 375deg. Put in the egg rolls. And when these turn a shade of gold, remove them from the oil then drain.

Note: You can partially cook these and store them in the fridge. Use the same frying technique for the second cooking. This will ensure that egg roll insides will retain their moisture & the outer covering will still crispy.

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