===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 07-18-94 (01:44)             Number: 392
From: Z PEGASUS #2 @1219000*1      Refer#: NONE
  To: ALL #1 @1219000*1             Recvd: NO  
Subj: Egg Rolls #2                   Conf: (37) Home Cooki
---------------------------------------------------------------------------
---------- Recipe via Meal-Master (tm) v8.01

      Title: Egg Rolls #2
 Categories: Chinese, Appetizers
      Yield: 12 servings

      1 sl Ginger - fresh, peeled,             1    Med. onion - cut into
           -about 1 inch                            -1/4-inch dice
      1    Clove garlic - large                2 lg Celery ribs - cut into
      1 tb Sugar - PLUS 1-1/2 teaspoons             -1/4-inch dice
  2 1/2 ts Salt                               12    Egg roll wrappers
      6    Med. shrimp - about 1/4             1    Egg - beaten
           -pound, shelled and deveined        4 c  Peanut oil - for deep fryin
      1    Head cabbage - green, tough         1 tb Dry mustard - mixed with 1
           -outer leaves removed (2 lb)             -tablespoon cold water

  1.  Fill a large saucepan with water.  Add the ginger, garlic, sugar and
  salt and bring to a boil over high heat.  Add the shrimp and cook until
  they curl and turn pink, about 1 minute.  Discard the garlic and ginger
  and, using a slotted spoon, transfer the shrimp to a sieve to drain; let
  cool slightly, then cut in 1/4-inch dice.  Set aside.

  2.  Bring the water in the saucepan back to a boil over high heat. Halve,
  core and finely chop the cabbage.  You should have 6 cups. Add the cabbage,
  onion and celery to the water and cook until the cabbage is bright green,
  about 1-1/2 minutes.  Drain thoroughly in a colander and set aside to cool
  slightly.  Press down to extract any excess water from the vegetables.

  3.  In a large bowl, combine the reserved shrimp and the barbecued pork;
  season with salt to taste.  Add the vegetables and mix well. Divide the
  filling into 12 equal portions.

  4.  Place an egg roll wrapper on a work surface like a diamond, with a tip
  facing you.  Keep the remaining wrappers covered.  Place one portion of the
  filling in a horizontal line across the bottom third of the wrapper, then
  fold the tip closest to you over the filling toward the center. Lightly
  brush the side tips of the wrapper with some of the beaten egg, then fold
  them into the center.  Brush the surface with egg and roll up the wrapper
  from the bottom.  Brush the top tip with egg; fold toward you to seal the
  cylinder.  Repeat with remaining wrappers and filling.

  5.  Heat a wok over high heat for 45 seconds.  Add the peanut oil and heat
  to 350F.  Add 4 egg rolls to the wok and fry, turning frequently with tongs
  or chopsticks, until golden brown, 4 to 5 minutes. Transfer to a colander
  or large sieve set over a bowl to drain. Repeat with the remaining egg
  rolls, 4 at a time.  Serve immediately with the mustard sauce.

  Makes 12 egg rolls.

  This is truly a creation of the Chinese-American restaurant. There is no
  such thing as an egg roll in China.  There are spring rolls, delicate
  finger-size cylinders filled with bean sprouts, scallions, shrimp and pork,
  encased in a paper-thin skin.  Egg rolls on the other hand are usually
  filled with a bewildering variety of ingredients, mostly chopped cabbage.
  It is, however, possible to create a fine egg roll such as the one here.

  Recipe from Food & Wine, November, 1991.

-----
---
  OLX 2.1 TD  If you can't find it within.... try going without.

                          VQWK 6.20 [Rev H - 04/04/94]
