egg rolls -wrappers and filling

Categories
None
Yield
1 Servings
MeasureIngredient
2 cups Flour
2 tablespoons Cornstarch
1 teaspoon Salt
1 teaspoon Sugar
Beaten egg and water till smooth
  Bok choy; (found in chinese vegetable stores)
  Celery; sliced
  Scallions; sliced
  Mushrooms; (sliced)
  Fresh beansprouts
  Canned bamboo shoots
  Canned water chestnuts

WRAPPERS

MIX AND ADD

FILLING

I know you found the wrappers, but just in case someone else can't or if you feel like going through the "POTCHKA" here's my recipe, tried and true! Wrappers: Pour as little batter as possible into heated fry pan or crepe maker. Fry on both sides.

Filling: Stir fry fresh vegetables first add canned. Add soy sauce and salt & pepper to taste. drain in colander and fill in wrappers. Deep fry till golden brown. YUUUM!!

Posted to JEWISH-FOOD digest Volume 98 #014 by "Aliza Blizinsky" <alizab@...> on Jan 08, 1998

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