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.
- Contributed by Catsrecipes Y-Group
- Makes 10.
- 1 lb Chinese cabbage (napa)
- 2 stalks celery
- ½ lb cooked shrimp
- ½ lb cooked pork or chicken livers
- 10 water chestnuts
- ⅓ cup bamboo shoots
- 1 tsp salt
- 1 tsp sugar
- liberal dash pepper
- ½ tsp light soy sauce
- ¼ tsp sesame oil
- 1 beaten egg
- 10 egg roll skins
- 3 cups oil
- Boil cabbage and celery until very tender.
- Drain and squeeze out excess water.
- Shred very fine and set aside to drain further.
- Parboil shrimp and fry or bake pork.
- Mince both.
- Shred water chestnuts and bamboo shoots.
- Mix all ingredients but egg together.
- Beat egg.
- Wrap filling in egg roll skins and seal with egg.
- Heat oil in wok or deep fat fryer to 375°F 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.
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