Egg Rolls Recipe
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Category: |
Category: |
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Noodle wrapper squares and fritter batter |
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Ingredients: |
Ingredients: Purchase noodle dough wrapper squares that measure about 7 " if making large rolls, or 4" squares for individual size from Oriental stores or store produce dept.
Keep them in their original wrapper, covered with a very damp towel, until ready to be used (to prevent drying out), and store in refrigerator.
Cantonese Fritter Batter:
1 egg 2 Tbsp chicken stock 1/4 c flour 1/2 tsp salt
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Directions: |
Directions:Egg Rolls assembly:
Cut off about 1 1/2 inches from corner of large noodle square, about 1" from individual square. Measure 1/4 cup filling solidly packed and form a 5" roll; about 1-2 Tbsp for individual. Place filling on wide end of dough nearest you. Brush edges of dough with well-beaten egg combined with 1/4 tsp. salt and roll up, turning edges in while rolling. Keep rolls on wax paper until all have been completed. Heat oil to 360º to 375º F. Dip rolls into Fritter Batter, then lower into hot fat carefully and fry until very lightly colored and set for about 2 minutes. Lift out and drain on rack. If to be kept more than an hour before serving, cover and store in fridge. About 30 min. before serving, remove, let stand to room temp and fry again 5 minutes Serve with apricot/vinegar sauce (sweet/sour sauce)
After frying, the individual egg rolls can be frozen and reheated in oven before the party. Thaw and bake 350 º about 10-15 minutes. |
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Filling for Egg Rolls |
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Ingredients: |
Ingredients: 1 c cooked shrimp, chopped (be sure to peel and devein before cooking)
1 c coked pork, chopped
1 c celery, chopped
1/2 c canned Chinese water chestnuts, chopped
1/2 c fresh green onion and stems, chopped very fine
1 1/4 tsp salt (less if using ham or seasoned meat or canned shrimp)
1 tsp sugar
1/8 tsp black pepper
3 Tbsp or a little more melted butter
2 Tbsp, or little more, peanut butter
1 can drained bean sprouts
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Directions: |
Directions: Chop all ingredients, Do not grind. Combine all ingredients in a bowl, and work with hands well until thoroughly blended. If mixture appears too dry, add a little more peanut butter. Mixture should appear moist and hold its shape when pressed in hand but not wet or too dry. Cover and store in fridge until ready to be used. May be prepared a day in advance. |
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Number Of
Servings: |
Number Of
Servings:8 large egg rolls |
Preparation
Time: |
Preparation
Time: 60 minutes plus fry time - Very labor intensive for individual rolls |
Personal
Notes: |
Personal
Notes: One recipe would make about 30 individual rolls but I made 3x filling recipe for 2# of skins. I made these for the Leo Luaus and they were a Huge hit, second only to the Bonsai Straits!! We had lots of fun at those luaus for 10 years from 1978, skipped a year for our wedding. They were started for Art's birthday but also for all the Leo birthdays, John, Barb, Grand Speed, Grandpa Eric
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