[Sca-cooks] egg roll question Probably OOP

[chirhart_1]

the oil is hotter. will post another recipe for you when I get home! Evil
Master
----- Original Message -----
From: "Olwen the Odd" <olwentheodd at hotmail.com>
To: <sca-cooks at ansteorra.org>
Sent: Monday, December 23, 2002 8:45 AM
Subject: Re: [Sca-cooks] egg roll question Probably OOP


> >Greetings.
> >I have a confession. I have never, EVER made Chinese egg rolls. I have
> > >another confession. I am supposed to be making them for our Christmas
> > >Eve party, tomorrow night.   HHHEEELLLPPP!!!
> >Does anyone have a favorite recipe that even I could follow? There >will
be
> >about 25 of us, pot luck.
> >Thanks.
> >Isabella
>
> 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



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