Recipe - Egg Roll

5 tablespoon Oil
One half teaspoon Ginger; chopped fine
1 Scallion; chopped fine
One half pound Chicken or beef; (my
substitution), shredded or
minced, mixed with 1
teaspoon oil and 1 teaspoon
cornstarch.
2 tablespoon Light soy sauce
1 teaspoon Sugar
1 One half teaspoon Salt
One half teaspoon Cornstarch
1 tablespoon Sherry
One half Head celery cabbage or
regular cabbage; shredded
One fourth cup Bamboo shoots; shredded
One fourth cup Dried black mushrooms;
soaked in boiling water 20
minutes, stems
Removed; shredded
One fourth cup Celery; julienne
One half pound Bean sprouts
20 Egg roll wrappings
1 tablespoon Cornstarch; dissolved in 2
tablespoons water
4 cup Oil for deepfrying

Hi, I am sending this recipe from Madame Wong's LongLife Chinese Cookbook
(1977). Even though it includes pork as the meat, I believe one could
substitute chicken or beef for the pork. The original name of this snack
was Spring Roll. In China, it is usually served for the New Year because it
is shaped like a 10ounce gold bar, the symbol of wealth. Whenever it is
offered to guests they say, " May you have prosperity for the coming year."

Heat 2 tablespoons oil in wok. Stirfry ginger and scallion 30 seconds or
until aroma comes. Add meat or chicken. Stirfry 1 minute until color
changes. Add 1 tablespoon of soy sauce, sugar, and sherry. Cook 1 minute.
Remove. Heat 2 tablespoons oil in wok. Stirfry cabbage, bamboo shoots,
mushrooms, and celery 1 minute. Remove. Heat 1 tablespoon oil in wok.
Stirfry bean sprouts 1 minute. Remove. Combine meat or chicken with
vegetables in wok. Add 1 teaspoon salt and 1 tablespoon soy sauce. Stirfry
until thoroughly heated. Remove to colander. Drain liquid. Cool mixture.
Set aside, ready to be used as filling. Put 2 heaping tablespoonsful of
meat or chicken mixture on each wrapping. Roll lengthwise into envelopes
about 4 inches long and 1 inch wide. Seal with dissolved cornstarch. Heat 4
cups oil to 375 degrees in wok. Deepfry 34 minutes, until golden brown.
Serve with red wine vinegar or plum sauce. The rolls can be frozen, then
reheated in the oven or refried.

Chinese saying: Always find time for love, find the time to hold hands with
the one you love.

Posted to JEWISHFOOD digest Volume 98 #007 by lisamontag@juno.com (Lisa
Montag) on Jan 5, 1998