Chicken Egg Rolls
|Celery||1 Cup (16 tbs)|
|Salad oil||1 Teaspoon|
|Soy sauce||1 Tablespoon|
|Cooked chicken/2 cans (5 to 6 ounces each) boned chicken diced||2 Cup (32 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Flour||1 1⁄2 Cup (24 tbs)|
|Peanut oil||2 Tablespoon|
|Sweet and pungent sauce||2 Tablespoon|
Make filling: Combine onion, celery, and salad oil in a small saucepan; cover.
Cook over low heat 10 minutes, or until soft.
Stir in soy sauce; pour over chicken in a medium-size bowl; toss to mix well.
Let stand while making pancakes.
Make pancakes: Beat eggs with water until foamy in a medium-size bowl; beat in flour and salt just until smooth.
(Batter will be thin.)
Heat an 8-inch frying pan slowly; test temperature by sprinkling in a few drops of water.
When drops bounce about, temperature is right.
Add about 1 teaspoon peanut oil or salad oil, tilting pan to cover bottom completely.
Pour batter, 1/4 cup for each pancake, into pan.
Bake 1 to 2 minutes, or until top appears dry and underside is golden.
Lift out onto paper toweling to cool.
(Only one side is baked.) Repeat with remaining batter, adding a little oil before each baking, to make 12 pancakes; cool each separately on paper toweling.
When ready to fill, spoon 1/4 cup chicken mixture slightly off center on baked side of each pancake.
Fold short end up over filling, then fold both sides toward center and roll up, jellyroll fashion, to cover filling completely; fasten with one or two wooden picks.
Place in a shallow dish; cover.
When ready to cook, heat a 1 1/2-inch depth of peanut oil or salad oil to 400Â° in an electric skillet or deep heavy frying pan.
Drop in chilled rolls, 2 or 3 at a time; fry, turning once, 5 to 8 minutes, or until golden.
Drain on paper toweling.
Keep rolls hot in warm oven until all are cooked.
Remove picks; serve rolls plain or with Sweet-and-Pungent Sauce.