1 c. Chinese cabbage, grated 1/2 c. green onions, grated 1 med. carrot, grated 2 lbs. hamburger 1 pkg. egg roll wrappers or spring roll wrappers (Kroger's) 1 pinch garlic Salt Pepper
Combine cabbage, onions, carrot, hamburger. Season with salt, pepper and garlic. Wrap 2 tablespoons per wrapper; roll up by folding opposite corners in and roll up. Wet the edge so that it will stick. Deep fry in deep fryer pan or wok until deep brown colored. Makes 20-25 rolls.
1 c. sifted flour 3 eggs 2 c. minced cooked shrimp 1 c. finely chopped celery 1/4 c. minced bamboo shoots 1/4 c. minced water chestnuts 1 tbsp. finely chopped onion 1 qt. corn oil 1/2 tsp. salt 1/4 tsp. Accent
Combine flour, 1 cup water and 2 eggs. Beat at low speed of electric mixer for 5 minutes. Set aside for at least 15 minutes. Mix shrimp, celery, bamboo shoots, water chestnuts, onion, 2 tablespoons corn oil and seasonings thoroughly. Heat heavy 6 inch skillet until drop of water will sizzle. Grease lightly with corn oil before cooking each skin. Hold skillet off heat; pour 2 to 3 tablespoons batter into pan, moving and tilting pan while pouring. Pour excess back into bowl of batter; return skillet to heat. Batter will set very quickly. Cook just until set and edge curls slightly. Turn out onto dry dish towel until ready to roll. Place about 2 tablespoons filling in center of each skin; brush edge with beaten egg. Fold nearest edge over filling; fold over sides about 1 inch. Roll skin; seal with beaten egg. Pour enough of remaining corn oil into deep fryer or skillet to fill 1/3 full. Heat over medium heat to 375 degrees or until 1 inch square of bread turns brown in 10 seconds. Add several egg rolls slowly; fry until lightly browned on all sides, turning as needed. Drain on absorbent paper. Repeat with remaining rolls. Yield: 15 egg rolls.