Egg Rolls

1 lb. chinese cabbage (Napa)
2 stalks celery
1/2 lb. cooked shrimp
1/2 lb. cooked pork or chicken livers
10 water chestnuts
1/3 cup bamboo shoots
1 tsp. salt
1 tsp. sugar
Liberal dash pepper
1/2 tsp. light soy sauce
1/4 tsp. sesame oil
1 beaten egg
10 egg roll skins
3 cups oil

PREPARATION: Boil cabbage and celery until very tender. Drain and squeeze
out excess water. Shred very fine and set aside to
drain further. Parboil shrimp and fry or bake pork. Mince both. Shred
water chestnuts and bamboo shoots. Mix all ingredients but egg together.
Beat egg. Wrap filling in egg roll skins and seal with egg.

COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop in egg
rolls. When skin turns light golden brown, remove from oil and drain. (At
this point restaurants refrigerate them and finish the cooking process as
needed.) When cool, drop again into hot oil and fry until golden brown.
Makes 10.

The two-stage deep frying method is actually a professional Chinese chefs'
secret. It assures that the inside will be moist and not overcooked (as
anything overcooked becomes dry) and the outside will be crisp.

Ultimate Recipes wrote in rec.food.cooking:

> Egg Rolls
>
> 1 lb. chinese cabbage (Napa)
> 2 stalks celery
> 1/2 lb. cooked shrimp
> 1/2 lb. cooked pork or chicken livers
> 10 water chestnuts
> 1/3 cup bamboo shoots
> 1 tsp. salt
> 1 tsp. sugar
> Liberal dash pepper
> 1/2 tsp. light soy sauce
> 1/4 tsp. sesame oil
> 1 beaten egg
> 10 egg roll skins
> 3 cups oil
>
> PREPARATION: Boil cabbage and celery until very tender. Drain and
> squeeze out excess water. Shred very fine and set aside to
> drain further. Parboil shrimp and fry or bake pork. Mince both. Shred
> water chestnuts and bamboo shoots. Mix all ingredients but egg
> together. Beat egg. Wrap filling in egg roll skins and seal with egg.
>
> COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop in
> egg rolls. When skin turns light golden brown, remove from oil and
> drain. (At this point restaurants refrigerate them and finish the
> cooking process as needed.) When cool, drop again into hot oil and
> fry until golden brown. Makes 10.
>
> The two-stage deep frying method is actually a professional Chinese
> chefs' secret. It assures that the inside will be moist and not
> overcooked (as anything overcooked becomes dry) and the outside will
> be crisp.

Sorry, you get a blurg (yuck) on this one. It may be why I do not like
resturaunt types that much. It is under seasoned without the true
delicacy they try to re-create with waterchestnut.

Not horrible mind you, but not really right either.


Carol

--

On Friday, January 16, 2015 at 8:41:19 PM UTC-6, Sqwertz wrote:
> On Fri, 16 Jan 2015 09:31:57 -0800 (PST), Ultimate Recipes wrote:
>
> > Egg Rolls
> ...
> > 1/2 lb. cooked shrimp
> > 1/2 lb. cooked pork or chicken livers
>
> Shrimp and liver egg rolls. Yum-Oh! You're bound to get a Nobel
> Peace Prize in Cooking for this recipe!
>
> > Boil cabbage and celery until very tender. Drain and squeeze
> > out excess water.
>
> And it even gets worse!

Good Lord say it isn't so. Is this Marty's alter ego, or did they just take roll-call at the monkey house and send a keeper out with a butterfly net?

On Friday, January 16, 2015 at 8:41:19 PM UTC-6, Sqwertz wrote:
>
> On Fri, 16 Jan 2015 09:31:57 -0800 (PST), Ultimate Recipes wrote:
>
> > Egg Rolls
> ...
> > 1/2 lb. cooked shrimp
> > 1/2 lb. cooked pork or chicken livers
>
> Shrimp and liver egg rolls. Yum-Oh! You're bound to get a Nobel
> Peace Prize in Cooking for this recipe!
>
> > Boil cabbage and celery until very tender. Drain and squeeze
> > out excess water.
>
> And it even gets worse!
>
> -sw
>
>
It does sound pretty stomach retching. Could this be a Sandra Lee recipe????