Source of Recipe
Master Chef Don's 2008 Collection
List of Ingredients
1 lb. chinese cabbage (Napa)
2 stalks celery
1/2 lb. cooked shrimp
1/2 lb. cooked pork or chicken livers
10 water chestnuts
1/3 cup bamboo shoots
1 tsp. salt
Boil cabbage and celery until very tender. Drain and squeezeout excess water.
Shred very fine and set aside to drain further.
Parboil shrimp and fry or bake pork.
Shred water chestnuts and bamboo shoots. Mix all ingredients but egg together.
Wrap filling in egg roll skins and seal with egg.
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 brown.
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.