Recipe(tried): Eggroll Wrapper Skin & Filling

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TRADER VIC's EGG ROLLS --- Makes 28 to 29
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4 cups bean sprouts, washed and dried
1 cup shredded bamboo shoots
2 cups shredded water chestnuts
3 and 1/2 cups slivered cooked chicken
3/4 cup slivered cooked ham
3/4 cup slivered barbecued pork
1 cup finely chopped parsley
1 cup chopped mushrooms
1/2 cup finely chopped green onions
Salt and pepper to taste
3 Tablespoons oil
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Be sure all ingredients are cut in very fine slivers - almost shredded. Mix together and cook in a little oil for 10 minutes, stirring occasinally to prevent sticking. Le mixture COOL, then sppon onto egg skins (recipe follows)
using about 1/2 cup for each skin. Fold the ends in and completely seal, like an envelope. Dip in THIN batter Dipping Batter II (recipe follows); and fry in hot oil, that they do not become unrolled and their contents spilled.

When done, remove and slice diagonally in 1-inch or 1 and 1/4-inch slices and serve hot.

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EGG SKINS
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12 EGGS
2 TABLESPOONS CORNSTARCH
2 TEASPOONS SALT
1 AND 1/2 CUPS WATER
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Beat eggs, add cornstarch, salt and beat in water.
Heat oil in bottom of wok or an 8-inch frying pan (I use a crepe pan with sloped sides) and pour quarter-cupfuls of the batter into the pan.
Fry lightly, then turn and fry on other side.
MAKES 18 SKINS
These skins look like soft crepes; and when these are dipped into the Dipping Batter II, this 'crepe-like' skin acts as a barrier to keep out the frying oil. Makes them nice and crispy outside but not 'oily' inside.

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DIPPING BATTER II
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1 egg
1 cup flour
2/3 tablespoon cornstarch
1/2 teaspoon baking powder
2 teaspoons sugar
2 teaspoons salt
4 tablespoons cornmeal
1/4 cup milk
3/4 cup water
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Beat egg slightly, add all dry ingredients. Slowly add milk and water; beat until smooth.
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I have had this recipe for years, from the 1980's. The filling is very flavorful!