| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Chinese |
Chinese |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1 |
ts |
Salt |
| 3 |
|
Eggs, beaten |
| 1 |
c |
Water |
|
|
Oil |
INSTRUCTIONS
Combine flour, salt and eggs. Stir in water a little at a time until a
smooth, thin batter. Heat 1 ts salad oil in 7 inch skillet over medium
heat. Pour in 1/4 cup batter. Rotate skillet until batter covers bottom,
then let it cook until surface is set; do not turn. When set, carefully
slide it onto paper toweling. If wrapper sticks, roll one edge of it over
and loosen bottom with a spatula. Wipe any particles from bottom of
skillet. Repeat until all batter is used up letting each wrapper cool on
its own piece of paper toweling.
Fill with favorite egg roll filling and refrigerate uncovered for 1 hour.
Fry in 1" of oil in skillet at 375 degrees two at a time until well browned
on both sides. Drain on paper toweling. Can be eaten at once, or frozen
for later use.
From: Dorothy Flatman Date: 06-11-94
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 21, 98
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