Chinese egg rolls

Chinese egg rolls

By
From
Encyclopedia of Food and Cookery
Makes
20

Ingredients

Quantity Ingredient
150g plain flour
2 tablespoons cornflour
1/2 teaspoon salt
2 eggs, lightly beaten
500ml water
oil, for deep-frying
2 spring onions, sliced, to garnish

Filling

Quantity Ingredient
250g cooked prawns, shelled, de-veined and finely chopped
60g celery, finely diced
75g minced pork
60g tinned water chestnuts, finely chopped
90g tinned bamboo shoots, finely chopped
2 teaspoons dry sherry
1 tablespoon soy sauce
1 tablespoon onion, grated
1 egg

Method

  1. Sift flour, cornflour and salt into a bowl and mix in eggs and water. The batter should be as thin as cream; if it is not, add a little more water.
  2. Grease and heat pancake pan. Pour batter into a jug and pour in enough batter, while tilting the pan, to coat the bottom. Cook for about 1 minute or until small bubbles appear on the surface. Cook one side only, then remove to cool on a wire rack. Repeat with remaining batter.
  3. To make filling, combine all ingredients, using the hands and mixing well. Form into little finger-shaped rolls.
  4. Put a roll on the cooked side of each pancake and roll up, tucking in edges to seal in filling. Seal with beaten egg or any leftover batter mixture, Chill for 2–3 hours.
  5. Pour enough oil into a deep saucepan to come 5 cm up the sides. Heat oil until a bread cube dropped in turns brown in 1 minute. Deep-fry the rolls in batches for about 5 minutes or until golden brown. Drain on paper towels and serve immediately, garnished with sliced spring onions and bowls of soy and chilli sauces for dipping.
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