Difference between revisions of "Directory:KJ Kitchens/Egg Rolls"
(wikilink sugar) |
(wikilink shrimp) |
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* 1 lb. [[Recipe Ingredient:=chinese cabbage]] (Napa) | * 1 lb. [[Recipe Ingredient:=chinese cabbage]] (Napa) | ||
* 2 stalks [[Recipe Ingredient:=celery]] | * 2 stalks [[Recipe Ingredient:=celery]] | ||
| − | * 1/2 lb. cooked [[Recipe Ingredient:=shrimp]] | + | * 1/2 lb. cooked [[Recipe Ingredient:=shrimp|[[shrimp]]]] |
* 1/2 lb. cooked [[Recipe Ingredient:=pork]] or [[Recipe Ingredient:=chicken livers]] | * 1/2 lb. cooked [[Recipe Ingredient:=pork]] or [[Recipe Ingredient:=chicken livers]] | ||
* 10 [[Recipe Ingredient:=water chestnuts]] | * 10 [[Recipe Ingredient:=water chestnuts]] | ||
| Line 36: | Line 36: | ||
'''Preparation''': Boil cabbage and celery until very tender. Drain and squeeze | '''Preparation''': Boil cabbage and celery until very tender. Drain and squeeze | ||
out excess water. Shred very fine and set aside to | out excess water. Shred very fine and set aside to | ||
| − | drain further. Parboil shrimp and fry or bake pork. Mince both. Shred | + | drain further. Parboil [[shrimp]] and fry or bake pork. Mince both. Shred |
water chestnuts and bamboo shoots. Mix all ingredients but egg together. | water chestnuts and bamboo shoots. Mix all ingredients but egg together. | ||
Beat egg. Wrap filling in egg roll skins and seal with egg. | Beat egg. Wrap filling in egg roll skins and seal with egg. | ||
Revision as of 22:50, 22 January 2007
Egg Rolls
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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.
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KJ Kitchens
