Egg rolls -wrappers and filling
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 2 | tablespoons | Cornstarch |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| 1 | 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 | ||
Directions
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