Tuesday, April 14, 2009

Egg Rolls

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. sugarLiberal dash pepper
1/2 tsp. light soy sauce
1/4 tsp. sesame oil1 beaten egg
10 egg roll skins
3 cups oil

PREPARATION: Boil cabbage and celery until very tender. Drain and squeezeout excess water. Shred very fine and set aside todrain further. Parboil shrimp and fry or bake pork. Mince both. Shredwater 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 eggrolls. When skin turns light golden brown, remove from oil and drain. (Atthis point restaurants refrigerate them and finish the cooking process asneeded.) When cool, drop again into hot oil and fry until golden brown. Makes 10.
The two-stage deep frying method is actually a professional Chinese chefs'secret. It assures that the inside will be moist and not overcooked (asanything overcooked becomes dry) and the outside will be crisp.

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