• 1 lb. chinese napa cabbage
  • 2 celery stalks
  • 1/2 lb. cooked shrimp
  • 1/2 lb. cooked pork, chicken livers or chicken (finely chopped)
  • 10 water chestnuts
  • 1/3 cup bamboo shoots
  • 1 tsp. salt
  • 1 tsp. sugar
  • liberal dash of pepper
  • 1/2 tsp. light soy sauce
  • 1/4 tsp. sesame oil
  • 1 beaten egg
  • 10 egg roll skins
  • 3 cups oil

To make some delicious Chinese egg rolls, first boil the cabbage and celery until very tender. Drain and squeeze out excess water. Shred very fine and set aside to drain further.

Par-boil shrimp and fry or bake pork. Mince both. Shred water chestnuts and bamboo shoots. Mix all ingredients together except for the egg. Beat egg. Wrap filling in egg roll skins and seal with egg.

Cooking

Heat oil in wok or deep fat fryer to 375 degrees and drop in the egg rolls. When the skin turns light golden brown, remove from oil and drain (refrigerate them and finish the cooking process when needed).

Once cool, drop again into hot oil and fry until golden brown. Egg rolls make an ideal starter or side dish.