Recipe - Mini Egg Rolls (Mf)

1 tablespoon Sesame oil
1 sl Ginger, minced
1 Scallion, thinly cut or sliced up
1 tablespoon Soy sauce
2 Eggs, lightly beaten with a
tablespoon of water
One half cup Carrot, grated
One fourth pound Shredded Napa cabbage,
steamed, squeezed dry, and
finely chopped
Chinese chili paste, to
taste
50 Square egg roll wrappers
Egg yolk
Oil for deep frying

Heat sesame oil and saute ginger 30 seconds. Add scallions and saute 30
seconds. Stir in soy sauce and evaporate a second. Stir in eggs and stir to
softly scramble. Remove from heat and transfer to a bowl; stir in carrots,
steamed napa cabbage and chili paste to taste.

Divide wrappers into half, so you can make mini egg rolls. Set each wrapper
at such an angle that the points of the wrapper face north, south, east and
west. Set a bit of filling in bottom third of wrapper. Bring bottom point
over filling and tuck it underneath; roll the filling up a bit to secure
tightly. Bring right point of wrapper over filling to form a neat right
angle; bring left side of wrapper over right side to form a left right
angle, and dab this top point with egg yolk. Roll the egg roll up to secure
tightly. The egg yolk will seal the wrapper to itself.

Can be frozen for up to a week. Deep fry straight from freezer; otherwise
partially thaw before frying.

To fry: Heat the oil and deep fry long enough for the rolls to float to
surface; turning them, for 2 to 3 minutes. Drain immediately on double
thickness of paper towels. Once drained, set on a rack so bottom does not
get soggy.

Yield: 100 rolls Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved MC format by Gail Shermeyer, 4paws@netrax.net

Recipe by: PASTA MONDAY TO FRIDAY SHOW#PS6551

Posted to MCRecipe Digest V1 #495 by 4paws@netrax.net (ShermeyerGail) on
Mar 02, 1997.