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Egg Roll

  • 5servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsNatrium, Fluorine, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Pancakes

  2. 2 Eggs

  3. 1/2 cup 118ml Water

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 1/2 cup 31g / 1.1oz Flour - sifted

  6. 1 tablespoon 15ml Oil

  7. Filling

  8. 1 cup 110g / 3.9oz Sliced celery

  9. 1/2 cup 31g / 1.1oz Sliced onions

  10. 1/4 cup 59ml Sliced scallions

  11. 1 cup 237ml Chinese or green cabbage

  12. 2 tablespoons 30ml Oil

  13. 1 1/2 teaspoons 7 1/2ml Salt

  14. 1/4 teaspoon 1 1/3ml Pepper

  15. 1/2 cup 31g / 1.1oz Flaked tuna or julienne chicken

Instructions Jump to Ingredients ↑

  1. Pancakes: Beat the eggs, water and salt together. Beat in the flour. Heat a 7-inch skillet with a little oil and pour a little of the batter into it to make a thin pancake. Cook until browned on the bottom. Remove, browned side up, and stack while preparing the filling.

  2. Filling: Cook the celery, onions, scallions and cabbage in the oil for 5 minutes, stirring frequently. Stir in the salt, pepper and tuna or chicken. Cool.

  3. Place a heaping tablespoon of the filling at one end of each pancake and roll up, tucking opposite end in. Seal with a little beaten egg and chill. Fry in deep fat heated to 380 degrees until browned.

  4. Serve with hot mustard and duck sauce. Makes about 5.

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