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Egg Roll

Cuisine: Jewish
Courses: Starters and appetizers
Serves: 5 people

Recipe Ingredients

  Pancakes
2   Eggs
1/2 cup 118mlWater
1/2 teaspoon 2.5mlSalt
1/2 cup 31g / 1.1ozFlour - sifted
1 tablespoon 15mlOil
  Filling
1 cup 110g / 3.9ozSliced celery
1/2 cup 31g / 1.1ozSliced onions
1/4 cup 59mlSliced scallions
1 cup 237mlChinese or green cabbage
2 tablespoons 30mlOil
1 1/2 teaspoons 7.5mlSalt
1/4 teaspoon 1.3mlPepper
1/2 cup 31g / 1.1ozFlaked tuna or julienne chicken

Recipe Instructions

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.

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.

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.

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

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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