Egg Rolls Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Appetizers · Fish and Seafood · Side Dishes

Egg Rolls

From Dorothy McNett's Recipe Book at

1/2 pound crab meat
1/2 pound cooked tiny shrimp
2 tablespoons soy sauce
1 tablespoon cornstarch
1/4 teaspoon fine sea salt
3 green onions, sliced
2-3 radishes, finely diced

20 won ton wrappers, large size

a paste of 1 tablespoon cornstarch and 1 tablespoon water
4-6 cups peanut oil for deep frying

Finely dice crab, shrimp, onions, and radishes. Combine with soy sauce, cornstarch, and salt. Heat oil in 5 quart deep pan or fryer over medium heat, using a deep fry thermometer. While oil is heating, place 2 tablespoons filling on a won ton wrapper, about 1 inch from the edge that is toward you, roll once or twice, then fold right side toward center, then left side toward center, continue rolling into a tight roll. Stick outer edge of skin to roll with cornstarch paste. Place with the seam side down to hold tightly and to keep its shape until frying. When oil reaches 370-375 degrees fry several at a time for about 3 minutes. Remove with skimmer and place on paper towels to drain. Serve with flavorful dipping sauce.

Recipe created 2002-08-12.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.