EGG ROLLS

½ cup flour
2 tablespoons cornstarch
¼ teaspoon salt
1 egg, beaten
Pinch sugar
¼ cup peanut oil

Sift together flour, cornstarch and salt, add beaten egg and sugar.  Slowly add 1 cup water, beating constantly.  Have a 6-inch skillet hot with peanut oil.  Pour 3 tablespoons batter into skillet, tipping the skillet to spread evenly. (Batter makes 8 skins or crepes).  Cook until batter shrinks from sides; turn, cook 1½ minutes on other side.  Remove and cool.  Place 4 tablespoons filling in each skin.  Fold two sides in and roll up.  Brush edges with a paste made from 1 tablespoon flour and 2 tablespoons water.  Seal.  Fry in hot peanut oil until golden brown.

Egg Roll Filling

¾ cup finely chopped celery
1 cup shredded cabbage
1 tablespoon peanut oil
½ cup cooked diced shrimp
½ cup cooked pork, ham or chicken
¾ cup chopped water chestnuts
4 scallions, finely chopped
1 clove garlic, minced
1 teaspoon salt
4 tablespoons soy sauce

Boil celery and cabbage in ½ cup water; drain thoroughly.  Heat oil in skillet; add shrimp and meat.  Cook 2 – 3 minutes, stirring all the while.  Add remaining ingredients and cook, stirring constantly until brown.