Egg Rolls Recipe
Ingredients
| Dipping Batter | ||
| Egg | 1 | |
| Cornstarch | 1 Tablespoon | |
| Baking powder | 1 1/2 Teaspoon | |
| Flour | 1 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Salt | 2 Teaspoon | |
| 1/2 teaspoon MSG | ||
| Milk | 1 1/4 Cup (16 tbs) | |
| Water | 1 3/4 Cup (16 tbs) | |
| Bamboo shoots | 1 Cup (16 tbs), shredded (Filling) | |
| 1/2 pound bean sprouts, rinsed, well-drained | ||
| Water chestnuts | 1 1/2 Cup (16 tbs), shredded (Filling) | |
| Cooked chicken | 3 1/2 Cup (16 tbs), slivered (Filling) | |
| Barbecued pork | 3/4 Cup (16 tbs), slivered (Filling) | |
| Parsley | 3/4 Cup (16 tbs), finely chopped (Filling) | |
| Mushrooms | 1 Cup (16 tbs), chopped (Filling) | |
| Scallion | 3/4 Cup (16 tbs), finely chopped (Filling) | |
| Ground black pepper | 1 To taste (Filling) | |
| Oil | ||
| Salt | To Taste | |
Directions
Beat egg slightly.
Sift together dry ingredients; mix with egg.
Slowly stir in milk and water; stir until smooth.
All filling ingredients should be cut finely.
Mix filling ingredients (except oil) together.
Saute in a little oil about 10 minutes; stir occasionally.
Let mixture cool.
Spoon about 1/2 cup onto egg-roll skin.
Fold like an envelope.
Dip in batter.
Fry in hot oil (375 °F) about 5 minutes; turn carefully to brown both sides.
Sift together dry ingredients; mix with egg.
Slowly stir in milk and water; stir until smooth.
All filling ingredients should be cut finely.
Mix filling ingredients (except oil) together.
Saute in a little oil about 10 minutes; stir occasionally.
Let mixture cool.
Spoon about 1/2 cup onto egg-roll skin.
Fold like an envelope.
Dip in batter.
Fry in hot oil (375 °F) about 5 minutes; turn carefully to brown both sides.
Chef
