From: Joel Ehrlich Reply-To: Joel Ehrlich Newsgroups: rec.food.recipes Followup-To: poster Subject: Spring (Egg) Rolls Date: 16 Aug 95 12:08:10 -0700 Organization: Salata Message-ID: Responding to: "R. Nortman" RN> I'd like a recipes for egg rolls which doesn't use a deep fryer, as I RN> don't have one. I don't know if egg rolls are normally deep-fried or RN> pan fried, and if you have a deep-fry recipe I can probably adapt that RN> to pan frying, so let me at it anyway... and if you have a recipe for RN> sweet & sour sauce (or any other sauce) to go along with it, I'd love RN> that too. Here are several receipes with which to work. Chinese Egg Rolls No. 931 Yields 12 Egg Rolls 1 Cup All-Purpose Flour 1/2 Cup Water Chestnuts 2 Cups Water 1/2 Cup Bean Sprouts 2 Eggs 1/2 1 Clove Garlic, Minced 1/2 tsp Salt 1/4 Cup Soy Sauce 3 Tbls Peanut Oil Grated Ginger root 1/2 Cup Celery, Chopped Fine 1/2 tsp Sugar 3/4 Cup Cabbage, Shredded 1 Tbls Flour 4 Scallions, Chopped 2 Tbls COLD Water 1/2 Cup Shrimp, Diced 1/2 Cup Cooked Pork, Diced Sift the first measure of flour into a bowl. Gradually add the first measure of water to form a thin, smooth batter. Beat in the eggs and salt. Grease a 6" diameter skillet and put over low heat. Beat the batter and pour 1 tablespoon into the pan. Allow to spread over the bottom of the pan to form a thin pancake. Turn and cook the other side when the pancake begins to pull away from the sides of the pan. Do NOT allow it to brown or become crisp. Remove when done and place on a dish. Cover with a damp cloth until ready to use. Prepare the remaining egg roll shells the same way. Heat the peanut oil in a wok or large heavy skillet. The scallions must be very finely chopped. The water chestnuts must be drained thoroughly and chopped. Remove the shrimp from their shells, devein and chop. Stir fry the celery, cabbage and scallions for a few moments. Add the chopped shrimp and the chopped, cooked pork and stir fry for 3 minutes. Add the chopped water chestnuts, bean sprouts, garlic, soy sauce, grated ginger root and sugar and stir fry for 5 more minutes. Remove from heat and allow the filling to cool. Place 4 tablespoons of filling to form a rectangle in the center of each pancake. Fold the pancake envelope style. Heat the fat in a deep fryer to 375 degrees. (You may use a skillet with about fat or oil). Fry until golden brown. Serve with chinese hot mustard, soy sauce and/or Oriental Sweet & Sour Sauce. Shrimp & Pork Egg Rolls No. 150 Yields 20 Egg Rolls 10 egg roll wrappers (see 1/4 lb roast pork note) 3 tbls peanut oil 1 sm. head Chinese cabbage 1/2 tsp sugar, granulated 1/4 lb shrimp, raw, shelled 1/2 lb bean sprouts, fresh, and deveined rinsed and drained 2 tsps sherry, dry 1/3 cup mushrooms, fresh, salt to taste shredded 1/2 tsp monosodium glutamate 1 egg, lightly beaten 1/2 tsp cornstarch vegetable oil for deep 1/4 lb Chinese roast pork, frying Place the egg roll wrappers in one stack on a flat surface and slice them diagonally to make triangles. Cover and set aside. Chop the tender leaves of the cabbage to make three cups (for 20 egg rolls, adjust as required), loosely packed. Cut the shrimp into bite-size pieces and place in a mixing bowl. Add the sherry, salt, half the monosodium glutamate and the cornstarch. Stir to blend. Let stand. Cut the roast pork into fine shreds. Set aside. Heat 1/3 of the peanut oil in a small skillet. Stir fry the shrimp until they turn pink. Pour the shrimp into a colander. Heat the remaining oil in a small skillet. Stir fry the cabbage quickly for about one minute. Add salt, sugar and the remaining monosodium glutamate. Stir fry for about five minutes. Add the bean sprouts, mushrooms, shrimp and pork. Stir. Let the mixture stand until cool. Spoon a small row of filling across the base of one egg roll triangle. Bring the left and right corners of the triangle toward the center. Roll, envelope fashion, to enclose the filling. Brush the top pointed corner with egg. Seal. Continue until all the filling and triangles are used. Fry in hot oil until golden brown all over. Serve hot with hosin sauce and hot mustard, if desired. Note: Egg roll wrappers may be purchased in two-pound packages in Chinese grocery stores; unused wrappers may be frozen. Oriental Spring Rolls No. 2731 Yields 6 Rolls 2 Tbls Vegetable Oil Sliced 4 oz LEAN Pork, Chopped 1/4 Cup Water Chestnuts, Cut Fine Into 1/8" Strips 1/4 Cup Mushrooms, Chopped 1 1/4 Cups Bean Sprouts 1/2 tsp Ginger root, Minced 6 Spring Roll or Egg 3 Tbls Soy Sauce Roll Wrappers 1 Tbls Dry Sherry 1 Egg White, Beaten 1/2 tsp Sugar - Sweet & Sour Sauce 1 Cup Bok Choy, Shredded 3/4 Cup Green Onions w/Tops, Heat a wok or large, heavy skillet to 250 degrees. Add the oil and pork. Stir fry until lightly browned (about 1 minute). Add the mushrooms and ginger root. Stir fry for 30 seconds. Combine the soy sauce, sherry and sugar. Stir into the wok. Stir fry for 2 minutes. Add the cabbage, onions and water chestnuts. Stir fry until heated through (about 1 minute). Stir in the bean sprouts. Stir fry for 15 seconds. Spoon the mixture into a strainer. Let drain. Preheat the oil in the deep fryer. Divide the pork mixture among the wrappers, spooning it onto the lower corners of the wrappers. Fold the lower corner of each wrapper over the filling. Fold in the sides so that they overlap in the center. Moisten the remaining edges of the wrappers with beaten egg white. Roll each roll up tightly, sealing moistened corners onto the rolls. Deep fry the rolls until golden (about 3 minutes). Drain on paper towels. Serve warm with sweet & sour sauce. Red Sweet & Sour Sauce No. 2863 Yields 1 Cup 1/2 Cup Red Wine Vinegar Sauce (*Chinese, Thai, 1/2 Cup Tomato Catsup Vietnamese - all are 1/3 Cup Sugar slightly different) 15 Drops Oriental Red Pepper Combine all the ingredients in a small bowl. Blend thoroughly. Cover. Refrigerate until needed. ~~~ Leeann Chin Joel ... The message is up above. What are you reading THIS for? --- Blue Wave/Max v2.20