1
lb. chinese cabbage (Napa)
2
stalks celery
1/2
lb. cooked shrimp
1/2
lb. cooked pork or chicken livers
10
water chestnuts
1/3
cup bamboo shoots
1
tsp. salt
1
tsp. sugar
Liberal
dash pepper
1/2
tsp. light soy sauce
1/4
tsp. sesame oil
1
beaten egg
10
egg roll skins
3
cups oil
PREPARATION:
Boil cabbage and celery until very tender. Drain and squeeze
out
excess water. Shred very fine and set aside to
drain
further. Parboil shrimp and fry or bake pork. Mince both. Shred
water
chestnuts and bamboo shoots. Mix all ingredients but egg together.
Beat
egg. Wrap filling in egg roll skins and seal with egg.
COOKING:
Heat oil in wok or deep fat fryer to 375 degrees and drop in egg
rolls.
When skin turns light golden brown, remove from oil and drain. (At
this
point restaurants refrigerate them and finish the cooking process as
needed.)
When cool, drop again into hot oil and fry until golden brown.
Makes
10.
The
two-stage deep frying method is actually a professional Chinese chefs'
secret.
It assures that the inside will be moist and not overcooked (as
anything overcooked
becomes dry) and the outside will be crisp.