Recipe for cooking chinese egg rolls

Starters and Snacks :: Warm Hor d'oeuvres

Chinese Egg Rolls

Stuffing
1 (16 oz.) can La Choy fancy mixed Chinese vegetables, drained
1 bunch scallions, chopped finely
4 ribs celery, chopped finely
1/2 lb. shrimp, cooked, peeled, chopped finely
1/2 lb. ground pork, cooked, drained
1 sm. can water chestnuts, chopped
1 egg, slightly beaten
1 Tbsp. oil
2 Tbsp. soy sauce
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. red pepper

Mix together stuffing ingredients. Refrigerate overnight, preferably.

Egg Roll Wrappers
2 2/3 C. sifted flour
1 1/3 C. cornstarch
2 tsp. salt
4 eggs, beaten
3 C. water
Oil (for deep frying )

Sift together flour, cornstarch and salt. Mix together eggs and water; blend into the flour mixture. Beat until smooth. Pour about 3 Tbsp. of the batter into a lightly greased 6-in. iron skillet and turn to cover the edges of the skillet. Cook over med. heat until the edges begin to curl. DO NOT FLIP OVER. Stack these as they are made. They will feel like rubber. Place a generous amount of stuffing in the center of each pancake. Brush the edges of the pancake with some of the remaining batter. Fold two sides in and then turn the other side over. Place sealed side on wax paper. Freeze on a baking sheet until hard and place in a plastic bag.

Deep fry egg rolls in oil at 375 degrees F for about 6 min. Unthawed before frying. Serve hot with Sweet and Sour Sauce and/or hot mustard. Makes approximately 25 egg rolls.

Sweet and Sour Sauce
1 Tbsp. cornstarch
1 Tbsp. water
1/2 C. vinegar
1/2 C. sugar
1/4 C. sherry wine
1 Tbsp. soy sauce

Make a paste of the cornstarch and water. Mix together with remaining ingredients in a saucepan and bring to a boil. Stir until mixture is thick and transparent.

Serve at room temperature.