Name: Egg Roll
Ingredients: 5 tb Oil; 1/2 ts Ginger; chopped fine; 1 Scallion; chopped fine; 1/2 lb Chicken or beef; (my substitution), shredded or minced, mixed with 1 teaspoon oil and 1 teaspoon cornstarch.; 2 tb Light soy sauce; 1 ts Sugar; 1 1/2 ts Salt; 1/2 ts Cornstarch; 1 tb Sherry; 1/2 Head celery cabbage or regular cabbage; shredded; 1/4 c Bamboo shoots; shredded; 1/4 c Dried black mushrooms; soaked in boiling water 20 minutes, stems; Removed; shredded; 1/4 c Celery; julienne; 1/2 lb Bean sprouts; 20 Egg roll wrappings; 1 tb Cornstarch; dissolved in 2 tablespoons water; 4 c Oil for deep-frying

Let us mark this well. There is nothing which shows our ignorance so much as our impatience under trouble. We forget that every trial is a message from God – and intended to do us good in the end. Trials are intended to make us think, to wean us from the world, to send us to the Bible, to drive us to our knees. Health is a good thing. But sickness is far better, if it leads us to God. Prosperity is a great mercy. But adversity is a greater one, if it brings us to Christ.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs	Chinese		1	Servings

INGREDIENTS

5	tb	Oil
1/2	ts	Ginger; chopped fine
1		Scallion; chopped fine
1/2	lb	Chicken or beef; (my substitution), shredded or minced, mixed with 1 teaspoon oil and 1 teaspoon cornstarch.
2	tb	Light soy sauce
1	ts	Sugar
1 1/2	ts	Salt
1/2	ts	Cornstarch
1	tb	Sherry
1/2		Head celery cabbage or regular cabbage; shredded
1/4	c	Bamboo shoots; shredded
1/4	c	Dried black mushrooms; soaked in boiling water 20 minutes, stems
		Removed; shredded
1/4	c	Celery; julienne
1/2	lb	Bean sprouts
20		Egg roll wrappings
1	tb	Cornstarch; dissolved in 2 tablespoons water
4	c	Oil for deep-frying

INSTRUCTIONS

Hi, I am sending this recipe from Madame Wong's Long-Life Chinese Cookbook
(1977). Even though it includes pork as the meat, I believe one could
substitute chicken or beef for the pork. The original name of this snack
was Spring Roll. In China, it is usually served for the New Year because it
is shaped like a 10-ounce gold bar, the symbol of wealth. Whenever it is
offered to guests they say, " May you have prosperity for the coming year."
Heat 2 tablespoons oil in wok. Stir-fry ginger and scallion 30 seconds or
until aroma comes. Add meat or chicken. Stir-fry 1 minute until color
changes. Add 1 tablespoon of soy sauce, sugar, and sherry. Cook 1 minute.
Remove. Heat 2 tablespoons oil in wok. Stir-fry cabbage, bamboo shoots,
mushrooms, and celery 1 minute. Remove. Heat 1 tablespoon oil in wok.
Stir-fry bean sprouts 1 minute. Remove. Combine meat or chicken with
vegetables in wok. Add 1 teaspoon salt and 1 tablespoon soy sauce. Stir-fry
until thoroughly heated. Remove to colander. Drain liquid. Cool mixture.
Set aside, ready to be used as filling. Put 2 heaping tablespoonsful of
meat or chicken mixture on each wrapping. Roll lengthwise into envelopes
about 4 inches long and 1 inch wide. Seal with dissolved cornstarch. Heat 4
cups oil to 375 degrees in wok. Deep-fry 3-4 minutes, until golden brown.
Serve with red wine vinegar or plum sauce. The rolls can be frozen, then
reheated in the oven or refried.
Chinese saying: Always find time for love, find the time to hold hands with
the one you love.
Posted to JEWISH-FOOD digest Volume 98 #007 by lisamontag@juno.com (Lisa
Montag) on Jan 5, 1998

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