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Food of China

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CHINESE EGG ROLL (Chun Chuan), Chinese

  • 16 sheets of eggroll skin
  • 1 lb. pork shreds
  • 1/2 lb. fresh shrimps, chopped
  • 3 tbsp. lard
  • 1 small bunch scallions
  • 1 lb. bean sprouts
  • 3 tbsp. sugar
  • 1 tsp. salt
  • Sherry wine
  • (Optional: celery, orabmeet, mushrooms, bamboo shoots, ginger)
  • Egg Roll Skin (Big Won Ton)

  • 2 tbsp. Cornstarch (for 10 eggs)
  • 1 cup water
Preparation Instructions

Heat lard in skillet and stir fine meat shreds and shrimps for 1 minute. Add scallions and bean sprouts (celery, etc.) Stir for 2 more minutes, adding salt toward end.

Remove from pan and divide into 16 portions, Place each portion on a sheet of eggroll skin and fold up slantwise. Do not tuck in last corner. Just roll over and paste it on with a little water.

Heat deep frying oil over medium fire. Deep fry rolls for 6 minutes. Rolls are done when they are golden brown. They can be kept warm in oven before Serving. Makes 10 rolls.

Egg Roll Skin (Big Won Ton)

To 1 egg add 1 tsp. of diluted cornstarch. Pact well and pour thinly in heated frying pan with a little oil. Cook one side well, Leave one side uncooked to give it pasty effect so that it can stick together. Now it is ready for rolling. Serves 6

Contributed by Mrs. Frances M. Sheng, 1950

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