On Sat 29 Oct 2005 12:40:17a, Sandy wrote in rec.food.cooking:

> I have tried 100's of egg-rolls from all over Canada, the best I've
tasted
> were in Montreal, and they were shaped like a
cigar,,,cylindrical,,,,pork,
> cabbage, etc., not spring rolls.
>
> How would a person make these without the filling falling out? Anyone
have
> any great recipe's? I'm willing to learn.
> Thanks to all.

Here is but one of many recipes, and the technique for rolling.

1/2 pound ground pork
3/4 cup shredded cabbage
1/2 cup chopped celery
4 green onions, sliced
3 tablespoons vegetable oil
1/2 cup salad shrimp, chopped
1/2 cup water chestnuts, chopped
1/2 cup bean sprouts, chopped
1 garlic clove, minced
3 tablespoons soy sauce
1 teaspoon sugar
refrigerated egg roll wrappers

In a large skillet, cook pork over medium heat until no longer pink; drain.

Remove pork with a slotted spoon and set aside. In the same skillet, stir-
fry cabbage, celery, and onions in oil until crisp-tender. Add shrimp,
water chestnuts, bean sprouts, garlic, soy sauce, sugar, and reserved pork;
stir fry 4 minutes longer or until liquid has evaporated. Remove from the
heat.

Lay a sheet of the eggroll wrappers on a flat surface with a corner pointed
toward you. Place 2-3 tablespoons of filling on the bottom third of the
wrapper. Fold the bottom of the rapper up over the filling, and then fold
the sides in around the filling. From the bottom up, keep rolling to form a
large cigar. Seal it with egg wash.

In an electric skillet, heat 1 inch of oil to 375 degrees F. Fry egg rolls
for 1 to 2 minutes on each side or until golden brown. Drain on paper
towels.

Serve with Chinese hot mustard and sweet & sour sauce.

--
Wayne Boatwright *¿*
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