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Name: Chinese Egg Rolls- Skins [Large Qty]
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 24
Cuisine: Chinese
Ingredients: 2 lb Bread flour; 4 Eggs beaten; 1 1/2 ts Salt; 1 lb Water cold

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INGREDIENTS

2 lb Bread flour
4 Eggs ; beaten
1 1/2 ts Salt
1 lb Water ; cold

Egg-rolls

INSTRUCTIONS

Sift the flour and salt together, place in the bowl of the mixing machine. Add the eggs and water, using the paddle, mix at slow speed until the dough is firm and smooth. Turn out the dough onto a floured board and let rest for 10 minutes, keep covered with a damp cloth. Using a rolling pin roll out the dough to a thickness of approximately 1/8 inch. Cut into 6 inch squares. Place 1 to 1 1/2 oz of filling on each 6 inch square of dough, fold in the two sides, so the filling cannot flow out, roll the filled dough tightly, dampen the end with water to secure. Fry the rolls in deep fat at 350F-180C u ntil golden brown; drain. Cut each roll into 4 pieces and serve in a chafing dish with picks. Source: "Food Preparation for Hotels, Restaurants, and Cafeterias" by Robert G. Haines (Second Edition) ISBN0-8269-4422-1 [-=PAM=-] p_meadows@ns.sympatico.ca Posted to MM-Recipes Digest by "John Weber" on Sep 19, 98

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Chinese Egg Rolls- Skins [Large Qty]

2 lb Bread flour
4 Eggs beaten
1 1/2 ts Salt
1 lb Water cold

Sift the flour and salt together, place in the bowl of the mixing machine.    Add the eggs and water, using the paddle, mix at slow speed until the dough  is firm and smooth.    Turn out the dough onto a floured board and let rest for 10 minutes, keep  covered with a damp cloth.    Using a rolling pin roll out the dough to a thickness of approximately 1/8  inch. Cut into 6 inch squares.    Place 1 to 1 1/2 oz of filling on each 6 inch square of dough, fold in the  two sides, so the filling cannot flow out, roll the filled dough tightly,  dampen the end with water to secure.    Fry the rolls in deep fat at 350F-180C u ntil golden brown; drain.    Cut each roll into 4 pieces and serve in a chafing dish with picks. Source:  "Food Preparation for Hotels, Restaurants, and Cafeterias" by Robert G.  Haines (Second Edition) ISBN0-8269-4422-1         [-=PAM=-] p_meadows@ns.sympatico.ca    Posted to MM-Recipes Digest  by "John Weber" <hdbrer@ibm.net> on Sep 19, 98

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Nutrition

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Serving Size: 1 Egg-roll (98g)
Recipe Makes: 24

Calories: 195
Calories from Fat: 43 (22%)

Amt Per Serving		% DV

	Total Fat 4.8g	6 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.8g
Cholesterol 176.2mg		54 %
Sodium 60mg		2 %
Potassium 97.9mg		3 %
Total Carbohydrate 27.6g		8 %
	Dietary Fiber 1g	4 %
	Sugars, other 26.6g
Protein 9.8g		14 %
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: 195

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