1 Cup All-Purpose Flour 1/2 Cup Water Chestnuts
2 Cups Water 1/2 Cup Bean Sprouts
2 Eggs 1/2 1 Clove Garlic, Minced
1/2 tsp Salt 1/4 Cup Soy Sauce
3 Tbls Peanut Oil Grated Gingerroot
1/2 Cup Celery, Chopped Fine 1/2 tsp Sugar
3/4 Cup Cabbage, Shredded 1 Tbls Flour
4 Scallions, Chopped 2 Tbls COLD Water
1/2 Cup Shrimp, Diced
1/2 Cup Cooked Pork, Diced
Sift the first measure of flour into a bowl.
Gradually
add the first measure of water to form a thin, smooth
batter. Beat in the eggs and salt. Grease a 6" diameter
skillet and put over low heat. Beat the batter and pour
1 tablespoon into the pan. Allow to spread over the
bottom of the pan to form a thin pancake.
Turn and cook the other side when the pancake begins to
pull away from the sides of the pan. Do NOT allow it to
brown or become crisp. Remove when done and place on a
dish. Cover with a damp cloth until ready to use.
Prepare the remaining egg roll shells the same way. Heat
the peanut oil in a wok or large heavy skillet. The
scallions must be very finely chopped. The water
chestnuts must be drained thoroughly and chopped. Remove
the shrimp from their shells, dive in and chop. Stir fry
the celery, cabbage and scallions for a few moments. Add
the chopped shrimp and the chopped, cooked pork and stir
fry for 3
minutes. Add the chopped water chestnuts, bean sprouts,
garlic, soy sauce, grated gingerroot and sugar and stir
fry for 5 more minutes. Remove from heat and allow the
filling to cool. Place 4 tablespoons of filling to form
a rectangle in the center of each pancake. Fold the
pancake envelope style. Heat the fat in a deep fryer to
375 degrees. Fill bottom of skillet with about an inch
of oil. Enough to submerge about 1/3 of the egg roll. (You may use a skillet with about fat or
oil). Fry until golden brown.
Serve with Chinese hot mustard, soy sauce and/or Oriental Sweet & Sour Sauce.
