Egg Rolls Shopping List:
Skins:
1 ½ cups flour
½ teaspoon salt
2 eggs, fork beaten
1 ½ cups water
Filling:
¼ pound cooked roast pork, cut in 1-inch cubes
6 medium shrimp, shelled and cooked
3 green onions, trimmed and cut in 1-inch pieces
½ cup water chestnuts, drained
3 stalks celery, cut in 3-inch pieces
4 to 6 leaves Chinese cabbage
½ cup bean sprouts, drained 2 tablespoons peanut oil
1 tablespoon soy sauce
1 tablespoon sherry
½ teaspoon salt
½ teaspoon sugar
Egg Rolls Preparing Instructions:
1. For skins, with steel blade of food processor in bowl, add flour and salt.
2. Combine lightly beaten eggs and water. With machine on, add liquid ingredients through the feed tube and process a few seconds until batter is smooth.·
3. Lightly grease a 7- or 8-inch skillet with peanut oil and heat over medium heat until it smokes. Quickly pour exactly 2 tablespoons batter into the center of the pan and rotate to evenly spread the batter into a 5-inch circle. Cook about 2 minutes, until the edges of the pancake begin to curl. Remove to a plate and cover with a damp cloth. Repeat procedure until all batter is used, stacking skins on plate. If not using a well-seasoned pan, it will be necessary to lightly grease the skillet before making each skin.
4. Let skins cool completely before filling and rolling.
5. For filling, using steel blade, separately process pork and shrimp, using quick on/ off motions, until coarsely chopped. Set aside.
6. Still using steel blade, process green onions until finely chopped. Set aside.
7. Using shredding disc, separately shred water chestnuts and celery, removing each from bowl; pack celery vertically in the feed tube, filling it as full as possible.
8. To slice Chinese cabbage, lightly roll together 2 to 3 leaves of cabbage and place vertically in feed tube. Slice with slicing disc, using light pressure.
9. Combine shredded celery, sliced Chinese cabbage, and bean sprouts in a bowl. These ingredients must be blanched before proceeding. To do so, cover with boiling water, stir a few times only, and remove to a colander. Immediately rinse with cold water and drain thoroughly. Roll ingredients in a towel to remove any excess moisture. Set aside.
10. Heat peanut oil in a wok. Add chopped pork and shrimp and stir-fry to heat through. Add remaining ingredients and stir-fry very briefly to heat through. Remove to a colander and let cool completely.
11. For rolls, skins and fillings must be completely cooled for successful egg rolls.
12. Place 2 to 3 tablespoons of filling slightly below the center of the skin. Fold the bottom side up to cover filling. Fold in sides and roll the skin. Brush the top edge with unbeaten egg white and seal like an envelope.
13. To cook, heat ¼-inch peanut oil in a large skillet and fry on both sides until lighly browned. Drain on paper towels.
Egg Rolls Recipe: ABOUT 15 EGG ROLLS
Note: Egg rolls can be made in advance. To reheat, place in 325° F oven for iO to 15 minutes.
Egg Rolls