Name: Eggroll Skins
Ingredients: 1 1/2 c Flour; 1/2 ts Salt; 2 Eggs; 1 1/2 c Water

If religious books are not widely circulated among the masses in this country, I do not know what is going to become of us as a nation. If truth is not diffused – error will be. If God and His Word are not known and received – the devil and his works will gain the ascendancy. If the evangelical volume does not reach every hamlet – the pages of a corrupt and licentious literature will. If the power of the Gospel is not felt throughout the length and breadth of the land – anarchy and misrule, degradation and misery, corruption and darkness, will reign without mitigation or end.

Daniel Webster

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Chinese	Meat	12	Servings

INGREDIENTS

1 1/2	c	Flour
1/2	ts	Salt
2		Eggs
1 1/2	c	Water

INSTRUCTIONS

1. Combine flour and salt. Beat eggs lightly and blend in.
2. Gradually add water, beating in one direction to make a thin smooth
batter.
3. Lightly grease a small skillet, as in step 3 above.
4. Beat the batter again; then pour 2 tablespoonfuls into the skillet,
tilting or rotating the pan so that the batter spreads thinly and evenly
over the entire surface. (Pour any excess batter back into bowl at once to
make the skin as thin as possible.)
5. When the dough shrinks away from the sides of the skillet, quickly pick
it up (do not let it brown) and place on a tray. Cover with a damp towel.
6. Repeat process until dough is used up, lightly re-oiling the skillet
each time. VARIATION: In step 1, add 1 tablespoon cornstarch to the flour
and salt.
NOTE: See "Information: Eggrolls" for a list of fillings and other
information.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”