Difference between revisions of "Directory:KJ Kitchens/Egg Rolls"

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== Egg Rolls ==
 
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=== Ingredients: ===
 
=== Ingredients: ===
 
* 1 lb. [[Recipe Ingredient:=chinese cabbage]] (Napa)  
 
* 1 lb. [[Recipe Ingredient:=chinese cabbage]] (Napa)  
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[[Recipe Contributor:=KJ Kitchens]]
 
[[Recipe Contributor:=KJ Kitchens]]
 
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[[Page Of::Directory:KJ Kitchens|KJ Kitchens]]
 
[[Page Of::Directory:KJ Kitchens|KJ Kitchens]]
 
[[Category:Recipes]]
 
[[Category:Recipes]]
 
[[Category:Chinese Recipes]]
 
[[Category:Chinese Recipes]]

Revision as of 21:31, 11 May 2010


Ingredients:

  • 1 lb. chinese cabbage (Napa)
  • 2 stalks celery
  • 1/2 lb. cooked [[Recipe Ingredient:=shrimp|shrimp]]
  • 1/2 lb. cooked pork or chicken livers
  • 10 water chestnuts
  • 1/3 cup bamboo shoots
  • 1 tsp. salt
  • 1 tsp. [[Recipe Ingredient:=sugar|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

Directions:

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.

The two-stage deep frying method is actually a professional secret. It assures that the inside will be moist and not overcooked and the outside will be crisp.

Egg Rolls KJ Kitchens

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