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EGG ROLLS

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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.

Here are some MUST TRY recipes:

http://www.easy-recipes-secrets.com/easy-chicken-recipes.html

http://www.easy-recipes-secrets.com/easy-appetizer-recipes.html

Copyright 2005 by Jonathan Teng
About the Author

Jonathan Loves eating! If you are like him, then you definitely need to visit http://www.easy-recipes-secrets.com - the special place where he reveals 3 BIG secrets to make any recipe a pure success!

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