Egg roll
5 servings
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs | |
| ½ | cup | Water |
| ½ | teaspoon | Salt |
| ½ | cup | Flour -- sifted |
| 1 | tablespoon | Oil |
| 1 | cup | Sliced celery |
| ½ | cup | Sliced onions |
| ¼ | cup | Sliced scallions |
| 1 | cup | Chinese or green cabbage |
| 2 | tablespoons | Oil |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | cup | Flaked tuna or julienne |
| Chicken | ||
PANCAKES
FILLING
Pancakes: Beat the eggs, water and salt together. Beat in the flour. Heat a 7-inch skillet with a little oil and pour a little of the batter into it to make a thin pancake. Cook until browned on the bottom. Remove, browned side up, and stack while pre Recipe By : Jennie Grossinger - "The Art Of Jewish