Chinese Egg Rolls Recipe - by egourmetstore

Recipes, Articles, Gourmet Shoppe and More

Home
Green Living!
Healthy Pregnancy
Food In The News
Free Recipe eBooks
Bookmark Us
Legal - Terms of Service

Appetizer Recipes
Appetizer Cold Recipes
Appetizer Hot Recipes
Barbecue Recipes
Beef Recipes
Beverage Recipes
Biscuit Recipes
Biscotti Recipes
Bread Recipes
Bread Machine Recipes
Breakfast Recipes
Cake Recipes
Candy Recipes
Casserole Recipes
Beef Casserole Recipes
Chicken Casserole Recipes
Pork Casserole Recipes
Veggie Casserole Recipes
Cheese Cake Recipes
Chicken Recipes
Christmas Recipes
Cocktails Recipes
Condiment Recipes
Crab Recipes
Crepe Recipes
Crock Pot Recipes
Custard Recipes
Dessert Recipes
Dips Recipes
Doughnut Recipes
Egg Recipes
Eggplant Recipes
Fish / Seafood Recipes
French Toast Recipes
Fruit Recipes
Jello Recipes
Fourth of July Recipes
Grilled Beef Recipes
Grilled Pork Recipes
Icing Recipes
Leftover Turkey Recipes
Main Dish Recipes
Muffin Recipes
Nuts Recipes
Omelette Recipes
Oysters Recipes
Pasta Recipes
Pasta Salad Recipes
Pastry Recipe
Pie Recipes
Pizza Recipes
Pop Corn Recipes
Pork Recipes
Potato Recipes
Quick Bread Recipes
Restaurant Recipes
Salad Recipes
Sandwich Recipes
Salsa Recipes
Sauce Recipes
Scallops Recipes
Scone Recipes
Shrimp Recipes
Side Dish Recipes
Soup / Stew Recipes
Spread Recipes
Sweet Bread Recipes
Thanksgiving Recipes
Tofu Recipes
Turkey Recipes
Waffle Recipes
Yeast Bread Recipes
Yogurt Recipes

Rate Recipe

Review Recipe

Printer Friendly

Chinese Egg Rolls

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :Not Specified

Ingrediants

Stuffing
1 (16 ounce) can La Choy fancy mixed Chinese vegetables, drained
1 bunch scallions, finely chopped
4 ribs celery, finely chopped
1/2 pound shrimp, cooked, peeled, finely chopped
1/2 pound ground pork, cooked, drained
1 small can water chestnuts, chopped
1 egg, slightly beaten
1 tablespoon oil
2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon red pepper

Preparation

Combine stuffing ingredients. Refrigerate overnight, preferably.

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

Sift together flour, cornstarch and salt. Combine eggs and water; blend into the flour mixture. Beat until smooth. Pour about 3 tablespoons of the batter into a lightly greased 6-inch iron skillet and turn to cover the edges of the skillet. Cook over medium 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 cookie sheet until hard and place in a plastic bag.

Deep fry egg rolls in oil at 375 degrees F for about 6 minutes. Do not thaw before frying. Serve hot with Sweet and Sour Sauce and/or hot mustard. Yields 25 egg rolls.

Sweet and Sour Sauce
1 tablespoon cornstarch
1 tablespoon water
1/2 cup vinegar
1/2 cup granulated sugar
1/4 cup sherry wine
1 tablespoon soy sauce

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

Serve at room temperature.