===========================================================================
 BBS: The GWE BBS [ASV] [CIN]
Date: 12-08-92 (20:41)             Number: 67
From: JAN #20 @2040*1              Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Chinese Egg Rolls Skins        Conf: (37) Home Cooki
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Chinese Egg Rolls Skins

Ingrediens:

2 eggs
1/2 tsp. oil
1/2 tsp. salt
2 cup sifted flour
2 3/4 cup water
1 1/2 Tbs cornstarch

Beat together eggs.  Stir in flour and salt alternately with water
to make a thin batter.  Reserve a little for use lter.  In a small
skillet heat 1/2 tsp. oil over moderate het.  Pour in just enough
batter to make a thin pancake, cook pancake on one side for 1 minute.
Remove cooked pancake to a warm flat surface.  Continue this process
until all batter is used.  Let pancakes cool and prepare filling.

Yield: 16 servings

Filling:

2 tbs carrots
2 tbs celery
1 tbs green onion
2 tsp. oil
1/2 cup cooked meat (chicken,pork, beef)
1/2 cup cooked shrimp
1 tsp salt, dash fresh pepper
1 tsp sugar

Shred carrots and celery.  Cook shreds in a little boiling water for
about 4 minutes.  Drain them and put into a bowl to cool.  Add finely diced
green onions.  Chop finely cooked meat  (chicken, pork,ham)  and add
salt, cooked shrimps, chopped, and a dash of pepper and the oil and
sugar.  Combine meat and vegetable mixtures.  Put one generous tbsp of
filling in centre of cool pancake. Roll the pancake, folding in the
ends, seal with reserved batter and chill thoroughly.

Fry egg rolls in 2 inch moderatelyhot oil 350F. Cook rolls to a golden
brown on one side for about 12-15 minutes then turn to brown other side.
Remove cooked rolls and drain on paper towels.  Serve with mustard or
sweet and sour sauce.