Recipe ingredients
- 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
Recipe method
- 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.
- 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.
- When cool, drop again into hot oil and fry until golden brown.
Other chinese recipes:
Egg rolls recipe
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