| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Chinese |
Entertainin |
100 |
Servings |
INGREDIENTS
| 1 |
T |
Sesame oil |
| 1 |
|
Ginger, minced |
| 1 |
|
Scallion, thinly sliced |
| 1 |
T |
Soy sauce |
| 2 |
|
Eggs, lightly beaten with a |
|
|
tablespoon of water |
| 1/2 |
c |
Carrot, grated |
| 1/4 |
lb |
Shredded Napa cabbage |
|
|
steamed squeezed dry |
|
|
and |
|
|
finely chopped |
|
|
Chinese chili paste, to |
|
|
taste |
| 50 |
|
Square egg roll wrappers |
|
|
Egg yolk |
|
|
Oil for deep frying |
INSTRUCTIONS
Heat sesame oil and saute ginger 30 seconds. Add scallions and saute
30 seconds. Stir in soy sauce and evaporate a second. Stir in eggs and
stir to softly scramble. Remove from heat and transfer to a bowl; stir
in carrots, steamed napa cabbage and chili paste to taste. Divide
wrappers into half, so you can make mini egg rolls. Set each wrapper
at such an angle that the points of the wrapper face north, south,
east and west. Set a bit of filling in bottom third of wrapper. Bring
bottom point over filling and tuck it underneath; roll the filling up
a bit to secure tightly. Bring right point of wrapper over filling to
form a neat right angle; bring left side of wrapper over right side to
form a left right angle, and dab this top point with egg yolk. Roll
the egg roll up to secure tightly. The egg yolk will seal the wrapper
to itself. Can be frozen for up to a week. Deep fry straight from
freezer; otherwise partially thaw before frying. To fry: Heat the oil
and deep fry long enough for the rolls to float to surface; turning
them, for 2 to 3 minutes. Drain immediately on double thickness of
paper towels. Once drained, set on a rack so bottom does not get
soggy. Yield: 100 rolls Copyright, 1997, TV FOOD NETWORK, G.P., All
Rights Reserved MC format by Gail Shermeyer, 4paws@netrax.net Recipe
by: PASTA MONDAY TO FRIDAY SHOW#PS6551 Posted to MC-Recipe Digest V1
#495 by 4paws@netrax.net (Shermeyer-Gail) on Mar 02, 1997.
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”