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Eggrolls Recipe

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This recipe for Eggrolls, by , is from From One Kitchen to Another 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Emilie Gonzalez


2 c. flour
1 tsp. salt
1 egg
Barely less than 1/2 c. cold water

1 tbsp. garlic, grated
1 tbsp. ginger, grated
2-4 c. cabbage, shredded
1-2 c. carrot, grated
Optional: ground pork, soy sauce, red bell pepper, green onions, angel hair noodles, cilantro)
Saute garlic and ginger, then add and saute cabbage and carrot briefly, but keeping crispy.

In a bowl, mix flour and salt. Make an indentation in the flour, and pour in an egg. MIx well with a spoon, but when no longer an option, mix by hand. Slowly mix in a little bit of very cold water at a time until you get a non-crumbly dough that is just the tiniest bit sticky. Let dough sit for 20 minutes, covered. Then, lightly dust flat surface generously with cornstarch. Pull of a clump of dough a little larger than a golf-ball and place on surface, lightly covering all sides with cornstarch. Roll out dough in as square a shape as possible, rolling until dough is semi-translucent (or can begin to see color of surface underneath), be careful to keep dusting underneath so it won’t stick to the surface, or tear. Then, use a sharp knife to cut into four squares. (Eggrolls: 5’’x5’’. Wontons: 3’’x3’’. You can cut scraps into strips and boil as egg noodles). Set a cup of water near you. Add one spoonful of filling carefully to center in a diagonal line, then pull left-and-right corner together, then dip fingertip in water, and “paint” the tips before “glueing” them together. Then, bring lowest corner over them, “painting” water where it touches the dough and then roll up towards the top. Fry in hot oil in batches. Use soy sauce or Thai sauces to dip in when eating.




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