EGG ROLLS

1 cup flour
1 teaspoon salt
4 eggs, beaten
1 cup water
oil for frying
Filling (recipe follows)
dry mustard and water (for serving)

Sift flour and salt into a bowl. Save 2 tablespoons beaten egg and add rest to flour, beating until ‘smooth. Gradually add water and mix well.

Lightly grease a 7-inch skillet. Pour in just enough batter to cover bottom of pan. Cook over medium heat until batter is set. Remove and cool. Repeat until all batter is used. You should have 12 pancakes.

Divide Filling into 12 even portions and place a mound in the center of each pancake. Roll tightly, folding sides over as you go, moistening the edges with the reserved beaten egg and sealing.

Fry rolls in 1 inch of hot oil (350 degrees F on a frying thermometer) until golden brown, turn and brown other side.

Serve hot with dry mustard mixed to a paste with a little water.

EGG ROLL FILLING

2 large dried mushrooms
warm water
2 tablespoons each grated carrot, minced celery and minced green onion
1 tablespoon oil
1 cup each ground, cooked pork and shrimp
2 tablespoons minced water chestnuts
2 teaspoons each salt and sugar

Soak dried mushrooms in warm water 20 minutes. Squeeze dry and finely dice. Fry with carrot, celery and green onion in 1 tablespoon oil 2 minutes. Add pork and shrimp, water chestnuts, salt and sugar.

Makes 12 Egg Rolls
From: Recipelink.com
Source: Recipe pamphlet/magazine pull-out: The Collector's Cookbook, Woman's Day Kitchen #75 - Chinese Cooking, Fawcett Publications, Inc., April 1963