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From: lazeldes@wlcrjs.UUCP (Leah A Zeldes)
Newsgroups: net.cooks
Subject: Re: How do you make eggrolls
Message-ID: <546@wlcrjs.UUCP>
Date: Thu, 7-Feb-85 16:48:40 EST
Article-I.D.: wlcrjs.546
Posted: Thu Feb  7 16:48:40 1985
Date-Received: Sat, 9-Feb-85 05:00:59 EST
References: <604@cbosgd.UUCP>
Reply-To: lazeldes@wlcrjs.UUCP (Leah A Zeldes)
Distribution: net
Organization: chi-net, Public Access UN*X, Chicago IL
Lines: 42
Summary: 

In article <604@cbosgd.UUCP> dpb@cbosgd.UUCP (Daniel Bidinger) writes:
>   ...my mom wants to know how to make good eggrolls

The following is more of a pattern than a recipe -- I rarely make these
from a recipe:

Ingredients: Eggroll wrappers (available at specialty stores and many
		supermarkets -- freeze any leftovers)
	     Meat (I use cooked ham, shrimp or chicken)
	     Vegetables - bean sprouts, celery cabbage, scallions,
		mushrooms and/or whatever, chopped (except sprouts)
	     Garlic and ginger, chopped
	     Soy sauce and sherry
	     Cornstarch
	     Oil for stir frying
	     Beaten egg

Stir fry the vegetables lightly with the garlic and ginger.  Add the cooked
meat.  Mix the soy, sherry and cornstarch (about 1 tbls. per cup of liquid --
the amount of liquid depends on how much other stuff).  Add sauce to meat and
vegetables, stir until it comes to a boil and thickens.  Remove from heat.
	
Dump into a colander to drain and (IMPORTANT) let cool completely.

Place a wrapper in front of you, like this:     ^
					      /   \
Put some filling on the lower third of the   <=====>
wrapper (starting at ====), a couple of	      \   /
heaping spoonfuls will do.			v

Using your finger, dab beaten egg all around the edges of the wrapper.
Fold the bottom of the wrapper over the filling, fold the sides in,
and roll up.

Deepfry in 375 degree F oil, turning occasionally, until golden brown.

Experiment until you (or your mother) like the result.

-- 

					Leah A Zeldes
					...ihnp4!wlcrjs!lazeldes