[CnD] Egg rolls

brenda mueller brendin at smart2.net
Sat Dec 19 16:20:05 EST 2015

I think some estimates of the frying times might be needed here; 
saying to fry until golden brown is not enough.  In addition, 
should one use low, high, or medium heat?

Those are my thoughts about this recipe.  Is there anyone here 
who makes egg rolls who can give us some guidance? Thank you.

Brenda Mueller

> ----- Original Message -----
>From: Nicole Massey via Cookinginthedark 
<cookinginthedark at acbradio.org
>To: <cookinginthedark at acbradio.org>, 'Teresa Mullen' 
<teresamullen07 at gmail.com
>Date sent: Sat, 19 Dec 2015 16:42:06 +0000
>Subject: Re: [CnD] Egg rolls

>Hopefully this will help. Everything in Chinese cooking is cut up 
and prepared with lots of attention. The recipe below is one I 
got from a cookbook of Chinese recipes, and it should give you 
some useful preparation instructions. The legend for the 
ingredient sizes is after it. If you're interested in such 
things, the NLS has a book that showed up not too long ago on 
BARD called "Consider the Fork" and that deals with the history 
and effect on what we eat of various cooking utensils and tools. 
The section on knives has a fairly deep discussion about the 
different knife styles between Chinese and European food 
preparation and some interesting info on how that has affected 
us, even physically.
>Here's the recipe and legend:
>Title: Egg Rolls
> Categories: Chinese, Appetizers
>   Servings: 10

>      1 lb Chinese cabbage (Napa)
>      2 ea stalks celery
>      ½ lb cooked shrimp
>      ½ lb cooked pork or chicken livers
>      10 ea water chestnuts
>      1/3  c bamboo shoots
>      1 ts salt
>      1 ts sugar
>      1 ds pepper (Liberal )
>      ½ ts light soy sauce
>      ¼ ts sesame oil
>      1 md beaten egg
>     10 ea egg roll skins
>      3  c  oil

>PREPARATION: Boil cabbage and celery until very tender. Drain and 
>out excess water. Shred very fine and set aside to
>drain further. Parboil shrimp and fry or bake pork. Mince both. 
>water chestnuts and bamboo shoots. Mix all ingredients but egg 
>Beat egg. Wrap filling in egg roll skins and seal with egg.

>COOKING: 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 

>Note: 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.
> Source: The Food and Cooking Network (www.e-cookbooks.net)
>Legend of unit of measure codes
>bn	bunch
>bt bottle
>c	cup
>cn	can
>dr	drop
>ds	dash
>ea	each
>g	gallon
>lb	pound
>lg	large
>md	medium
>oz	ounce
>pk	package
>pn	pinch
>pt	pint
>qt	quart
>sm	small
>tb	tablespoon
>ts	teaspoon

>> -----Original Message-----
>> From: Teresa Mullen via Cookinginthedark
>> [mailto:cookinginthedark at acbradio.org]
>> Sent: Saturday, December 19, 2015 10:27 AM
>> To: [cookinginthedark at acbradio.org]
>> Subject: [CnD] Egg rolls

>> Hello everyone,

>> I hope everyone is doing well especially that Christmas is 
>> closer. I have a question I want to learn how to make eggrolls 
when you
>> put the ingredients inside do you cook the cabbage first or do 
>> leave it raw and then fry them? Also do you chop the ingredients 
>> really find pieces? I tried well actually my sister and I made 
them one
>> time, but do not know what we did wrong. Because when we fried 
>> eggrolls they open. LOL

>> Teresa MullenSent from my iPhone
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