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Recipe Name: Egg Rolls Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 12

1 Ginger - fresh, peeled
about 1 inch
1 Clove garlic - large
1 Tablespoon(s) Sugar - PLUS 1-1/2 teaspoons
2 1/2 Teaspoon(s) Salt
6 Med. shrimp - about 1/4
pound shelled and
1 Head cabbage - green, tough
outer leaves removed 2
1 Med. onion - cut into
1/4-inch dice
2 Celery ribs - cut into
12 Egg roll wrappers
1 Egg - beaten
4 Cup(s) Peanut oil - for deep frying
1 Tablespoon(s) Dry mustard - mixed with 1
tablespoon cold water
Fill a large saucepan with water. Add the ginger, garlic, sugar
andsalt and bring to a boil over high heat. Add the shrimp and cook
untilthey curl and turn pink, about 1 minute. Discard the garlic and
gingerand, using a slotted spoon, transfer the shrimp to a sieve to
drain; letcool slightly, then cut in 1/4-inch dice. Set aside. 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 thecabbage, onion
and celery to the water and cook until the cabbage isbright green,
about 1-1/2 minutes. Drain thoroughly in a colander andset aside to
cool slightly. Press down to extract any excess water fromthe
vegetables. In a large bowl, combine the reserved shrimp and the
barbecued pork;season with salt to taste. Add the vegetables and mix
well. Divide thefilling into 12 equal portions. Place an egg roll
wrapper on a work surface like a diamond, with atip facing you. Keep
the remaining wrappers covered. Place one portionof the filling in a
horizontal line across the bottom third of thewrapper, then fold the
tip closest to you over the filling toward thecenter. Lightly brush the
side tips of the wrapper with some of thebeaten egg, then fold them
into the center. Brush the surface with eggand roll up the wrapper
from the bottom. Brush the top tip with egg;fold toward you to seal
the cylinder. Repeat with remaining wrappers andfilling. Heat a wok
over high heat for 45 seconds. Add the peanut oil andheat to 350F.
Add 4 egg rolls to the wok and fry, turning frequentlywith tongs or
chopsticks, until golden brown, 4 to 5 minutes. Transferto a colander
or large sieve set over a bowl to drain. Repeat with theremaining egg
rolls, 4 at a time. Serve immediately with the mustardsauce.Makes 12
egg rolls.This is truly a creation of the Chinese-American restaurant.
There is nosuch thing as an egg roll in China. There are spring rolls,
delicatefinger-size cylinders filled with bean sprouts, scallions,
shrimp andpork, encased in a paper-thin skin. Egg rolls on the other
hand areusually filled with a bewildering variety of ingredients,
mostly choppedcabbage. It is, however, possible to create a fine egg
roll such as theone here.Recipe from Food & Wine, November, 1991.From
Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 205
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 21.5mg
Sodium: 887.4mg
Potassium: 63.2mg
Carbohydrates: 39.8g
Fiber: 1.2g
Sugar: 1.1g
Protein: 7.1g

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