Chinese Egg Rolls #1
| Yield: | 8 Servings |
| Categories: | Meat |
| WRAPPERS | ||
| 4 | c | Sifted all-purpose flour |
| 1 | ts | Salt |
| 2 | Eggs; lightly beaten | |
| 1 | c | Cold water |
| FILLING | ||
| 1/2 | Head cabbage; chopped | |
| 3 | tb | Oil |
| 4 | c | Celery; chopped fine |
| 1 | tb | Soy sauce |
| 1 | Onion; chopped | |
| 2 | ts | Salt |
| Cornstarch dissolved in: | ||
| 2 | tb | Cold chicken stock |
| 1 | cn | (small) shrimp -or- |
| 1/2 | lb | Fresh shrimp |
| 1/2 | lb | Lean boneless pork; finely chopped |
| 1/2 | c | Mushrooms |
| 1 | tb | Cinnamon |
| 1/2 | ts | Sugar |
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