| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Grains |
Chinese |
Chinese, Egg rolls |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Egg roll skins |
| 2 |
c |
Finely chopped cooked pork |
| 1 |
c |
Finely chopped shrimp or lobster |
| 2 |
c |
Finely chopped celery |
| 1 |
c |
Finely chopped green onions |
| 1 |
c |
Finely chopped water chestnuts |
| 1 |
c |
Finely chopped bean sprouts |
| 1 |
tb |
Seasoning salt |
| 1 |
tb |
Soy sauce |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Salt; (1/2 to 1) |
| 1 |
sm |
Egg; slightly beaten |
| 1/4 |
c |
Melted shortening or margarine |
| 2 |
oz |
Peanut butter; (my secret) -Apricot Sauce— |
| 2 |
c |
Apricot jam |
| 1/4 |
c |
Finely chopped pimento |
| 2 |
ts |
Vinegar |
INSTRUCTIONS
FILLING
Combine first 6 ingredients in large bowl. Blend in other ingredients and
mix thoroughly. Drain. Pour 1/4 cup filling in center of each skin and fold
2 sides over filling. Make a paste of flour and water; brush edges with it.
Roll up egg roll, pressing edges together to seal. Put on wax paper. Fry in
deep hot fat (360 degrees) about 5 minutes, turning only once. They should
be crisp and golden brown. Serve hot or freeze and reheat in microwave or
oven. Serve with apricot or hot mustard sauce. Makes 24 large egg rolls.
Apricot Sauce: In saucepan bring to a boil, then simmer, stirring
occasionally 2 minutes. Cool. Hot mustard sauce: Make a paste of dry
mustard and water.
Posted to recipelu-digest Volume 01 Number 388 by "Diane. Geary"
<diane@keyway.net> on Dec 20, 1997
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