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Egg Rolls

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  Dipping batter 1 Cup (16 tbs)
  Egg 1
  Cornstarch 1 Tablespoon
  Baking powder 1 1⁄2 Teaspoon
  Flour 1 Cup (16 tbs)
  Sugar 1 Tablespoon
  Monosodium glutamate 1⁄2 Teaspoon
  Milk 1 1⁄4 Cup (20 tbs)
  Water 1 3⁄4 Cup (28 tbs)
  Shredded bamboo shoots 1 Cup (16 tbs)
  Bean sprouts 1⁄2 Pound, rinsed, well-drained
  Shredded water chestnuts 1 1⁄2 Cup (24 tbs) (Filling)
  Slivered cooked chicken 3 1⁄2 Cup (56 tbs) (Filling)
  Slivered barbecued pork 3⁄4 Cup (12 tbs) (Filling)
  Finely chopped fresh parsley 3⁄4 Cup (12 tbs) (Filling)
  Chopped fresh mushrooms 1 Cup (16 tbs) (Filling)
  Finely chopped scallion 3⁄4 Cup (12 tbs), finely chopped (Filling)
  Salt To Taste (Filling)
  Oil 1⁄2 Cup (8 tbs) (Filling)
  Salt To Taste
  Freshly ground black pepper To Taste

Beat egg slightly.
Sift together dry ingredients; mix with egg.
Slowly stir in milk and water; stir until smooth.
All filling ingredients should be cut finely.
Mix filling ingredients (except oil) together.
Saute in a little oil about 10 minutes; stir occasionally.
Let mixture cool.
Spoon about 1/2 cup onto egg-roll skin.
Fold like an envelope.
Dip in batter.
Fry in hot oil (375 °F) about 5 minutes; turn carefully to brown both sides.

Recipe Summary

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