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Name: Chinese Egg Rolls #1
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Chinese
Ingredients: 1/2 Head cabbage chopped; 1 small can shrimp or 1/2 lb Fresh Shrimp; 1/2 c Mushrooms; 2 tb chicken stock Cold; 1/2 ts Sugar; 1/2 lb Lean boneless pork finely chopped; 1 tb Cornstarch dissolved in:; 2 Eggs lightly beaten; 1 ts Salt; 1 tb Soy sauce; 1 Onion chopped; 2 ts Salt; 1 tb Cinnamon; 4 c All-Purpose Flour sifted; 1 c Cold water; 3 tb Vegetable oil; 4 c Celery chopped fine

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INGREDIENTS

1/2 Head cabbage ; chopped
1 small can shrimp ; or 1/2 lb Fresh Shrimp
1/2 c Mushrooms
2 tb chicken stock ; Cold
1/2 ts Sugar
1/2 lb Lean boneless pork ; finely chopped
WRAPPERS
FILLING
1 tb Cornstarch ; dissolved in:
2 Eggs ; lightly beaten
1 ts Salt
1 tb Soy sauce
1 Onion ; chopped
2 ts Salt
1 tb Cinnamon
4 c All-Purpose Flour ; sifted
1 c Cold water
3 tb Vegetable oil
4 c Celery ; chopped fine

Servings

INSTRUCTIONS

Sift flour & salt into a bowl, making a well in the center of the flour & pour into it the eggs & cold water. With fingers, mix dough until it can be gathered into a soft ball. Knead the dough in the bowl 4-5 minutes, just until smooth, but still soft. Divide dough into 4 equal-sized balls. On a lightly floured surface, roll out 1 ball at a time as thin as you can get it. For egg rolls, cut into 7-8 inch squares; for fried won-tons or won-ton soup, cut into 3-1/2 inch squares. Filling: Set a large skillet or Dutch oven over high heat for 30 seconds. Pour in 1 Tbs oil, swirl it about in pan for 15 seconds. Add pork & stir-fry 2 minutes. Add soy sauce, cinnamon, sugar, shrimp & mushrooms. Stir-fry 2 minutes. Set contents in a bowl & set aside. Pour the remaining 2 Tbs oil back in pan & heat for 15 seconds. Add celery & onion. Stir-fry 5 minutes. Add salt & cabbage. Mix thoroughly. Add other mixture back to pan & stir until well combined. Stir constantly until liquid starts to boil. Stir until slightly thickened. Pour all in a bowl & allow to cool to room temperature before using. Use about 1/4 cup filling for each 7-8 inch wrapper. Close dough around filling & seal edges with lightly beaten egg. Deep fry in hot oil 3-5 minutes until golden brown & crisp. Drain on paper towels. Serve hot with mustard, ketchup or sweet & sour sauce. To fix ahead of time, prepare egg rolls, partially fry & freeze. Fry frozen. (A lot of trouble, but worth every effort!). For won-ton soup, roll filling up in small pieces of dough & boil in chicken stock. Fry small won-tons for appetizers. LYN TONEY PART 1 OF 2 From , the Desoto School Mothers Assn, Helena-West Helena, AR 72390. Downloaded from G Internet, G Internet.

NOTES

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Chinese Egg Rolls #1

1/2 Head cabbage chopped
1 small can shrimp or 1/2 lb Fresh Shrimp
1/2 c Mushrooms
2 tb chicken stock Cold
1/2 ts Sugar
1/2 lb Lean boneless pork finely chopped
 WRAPPERS
 FILLING
1 tb Cornstarch dissolved in:
2 Eggs lightly beaten
1 ts Salt
1 tb Soy sauce
1 Onion chopped
2 ts Salt
1 tb Cinnamon
4 c All-Purpose Flour sifted
1 c Cold water
3 tb Vegetable oil
4 c Celery chopped fine

Sift flour & salt into a bowl, making a well in the center of the flour &  pour into it the eggs & cold water. With fingers, mix dough until it can be  gathered into a soft ball. Knead the dough in the bowl 4-5 minutes, just  until smooth, but still soft. Divide dough into 4 equal-sized balls. On a  lightly floured surface, roll out 1 ball at a time as thin as you can get  it. For egg rolls, cut into 7-8 inch squares; for fried won-tons or won-ton  soup, cut into    3-1/2    inch squares. Filling: Set a large skillet or Dutch oven over  high heat for 30 seconds. Pour in 1 Tbs oil, swirl it about in pan for 15  seconds. Add pork & stir-fry 2 minutes. Add soy sauce, cinnamon, sugar,  shrimp & mushrooms. Stir-fry 2 minutes. Set contents in a bowl & set aside.  Pour the remaining 2 Tbs oil back in pan & heat for 15 seconds. Add celery  & onion. Stir-fry 5 minutes. Add salt & cabbage. Mix thoroughly. Add other  mixture back to pan & stir until well combined. Stir constantly until  liquid starts to boil. Stir until slightly thickened. Pour all in a bowl &  allow to cool to room temperature before using. Use about 1/4 cup filling  for each 7-8 inch wrapper. Close dough around filling & seal edges with  lightly beaten egg. Deep fry in hot oil 3-5 minutes until golden brown &  crisp. Drain on paper towels. Serve hot with mustard, ketchup or sweet &  sour sauce. To fix ahead of time, prepare egg rolls, partially fry &  freeze. Fry frozen. (A lot of trouble, but worth every effort!). For  won-ton soup, roll filling up in small pieces of dough & boil in chicken  stock. Fry small won-tons for appetizers.    LYN TONEY    PART 1 OF 2    From <Simply Southern>, the Desoto School Mothers Assn, Helena-West  Helena, AR 72390.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (317g)
Recipe Makes: 8

Calories: 562
Calories from Fat: 252 (45%)

Amt Per Serving		% DV

	Total Fat 28g	37 %
	Saturated Fat 8.7g	44 %
	Monounsaturated Fat 13g
	Polyunsanturated Fat 4.1g
Cholesterol 324mg		100 %
Sodium 1221.8mg		42 %
Potassium 445.5mg		12 %
Total Carbohydrate 56.9g		17 %
	Dietary Fiber 5.4g	22 %
	Sugars, other 51.5g
Protein 20.7g		30 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 562

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