Egg Rolls1 lb. chinese cabbage (Napa) = See ingredient with photo
2 stalks celery = See ingredient with photo
1/2 lb. cooked shrimp
1/2 lb. cooked pork or chicken livers
10 water chestnuts = See ingredient with photo
1/3 cup bamboo shoots = See ingredient with photo
1 tsp. salt
1 tsp. sugar
Liberal dash pepper = See ingredient with photo
1/2 tsp. light soy sauce = See ingredient with photo
1/4 tsp. sesame oil = See ingredient with photo
1 beaten egg
10 egg roll skins
3 cups oil
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.
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.
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.
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