For the Egg Rolls:
Combine the diced
co seasoning.
Take one egg roll wrapper and add 1
Finely chop first 5 ingredients.
Drain bean sprouts.
Combine chopped ingredients, bean sprouts and the next 5 ingredients in a bowl.
Chill.
Prepare batter for egg rolls.
In a mixing bowl, sift together flour, cornstarch and salt.
Combine 2 beaten eggs and water; gradually blend into dry ingredients.
Beat until smooth.
Reserve 1/2 cup batter for sealing egg rolls.
Pour about 2 tablespoons batter into crepe pan.
SSEMBLING AND BAKING THE EGG ROLL:
Place egg roll skin in
Egg Rolls:.
4 cups vegetable oil.<
e eggs over and cook for an additional 20 seconds
For Egg Rolls:
Preheat oven to 425
nd the peppers.
Saute for about 5 minutes.
Add
nd chill.
Prepare batter for egg rolls in mixing bowl.
Sift
ork filling in center of egg roll wrapper.
Fold bottom
HINT: Put egg roll wrappers in freezer the
One recipe makes 18 egg rolls, 2 makes 36 or 4 makes 72.
Just as easy to make a big batch and freeze cooked egg rolls for later.
rrots, etc.).
Add seasoning for vegetables; toss to coat.
Heat water in saucepan to boiling, add cabbage, celery and cook 4 minutes.
Remove from heat, drain.
Heat heavy skillet.
Cook pork 2-3 minutes, remove from heat.
Stir in bean sprouts, cabbage, green onions, celery mixture.
Heat 2-3 minutes more.
Vegetables should be crisp.
Pile 1-2 tbsp filling diagonally across each egg roll skin.
Fold over from each end and roll.
Mix together batter: flour, egg, cold water.
Place the egg rolls at once in batter and then in deep fat until golden color.
Follow directions for Rich Egg Bread.
After kneading until smooth, divide dough into 2 parts.
Roll out one-half and spread dough with margarine.
Sprinkle with 1/2 cup sugar and sprinkle on 1 teaspoon of cinnamon.
Add raisins or nuts.
Roll up longwise. Cut to desired size and place in slightly greased baking dish.
Do the same with second half of dough.
Allow to rise for a few minutes.
Bake at 350\u00b0 for 15 minutes.
Drizzle on powdered sugar glaze made of milk, sugar and a little vanilla.
COOK & ASSEMBLE EGG ROLLS:
Saute turkey, cumin, chili
Brown meat in butter.
Combine with vegetables and drain well. Add 2 tablespoons soy sauce, 1 teaspoon salt, 1 teaspoon sugar and 1/4 teaspoon pepper.
Mixture should be moist, but not wet. Roll in egg roll skins.
Lightly brown several egg rolls at a time (1 minute) in 1-inch of hot peanut oil, 375\u00b0, in electric skillet or deep fat fryer.
f peanut sauce; set aside for stir-fry.
Add peanut
callions.
To assemble the egg rolls, working one at a time
Take egg roll wrappers out of the freezer and let thaw for an