[Sca-cooks] egg roll question Probably OOP

[Generys ferch Ednuyed]

<snip>
| Gee, I haven't made eggrolls in forever, but when I did they were big and
| fat and good even cold from the fridge. Let's see..I shaved white caggage,
| onion and carrot together with some chinese cabbage, chopped some sliced
| water chestnuts in added seasonings and sauted in a pan till limp with
just
| the smallest bit of oils, both olive and seseme(sp).  Then I would remove
| this from the pan and press between several layers of clean cloth to
remove
| any oil to reduce the entire grease effect.  I would then add any chopped
| pre cooked meat or shrimps, roll the things up in a wrap and deepfry.  The
| first ones always come out darker so make sure you allow for that as
| "tasters" even if you have a deep frier, which I do.  I don't know why
this
| happens but it does.
| Good luck!  Now I feel a need to make some...
| Olwen
|

I would guess that your oil usually gets just a touch hotter than it needs
to be, and so the outsides of the rolls get cooked too quickly and get dark.
As the rolls are put in though, the oil temperature drops, and therefore the
next rolls are the right color...

Generys