Egg rolls minard

10 servings

Ingredients

Quantity Ingredient
Dwigans fwds07a
Batter for pancakes
1 cup Flour
¼ teaspoon Salt
1 large Egg unbeaten
1¼ cup Water
Filling
2 tablespoons Margarine for sauteing
2 Stalks celery, sliced thin
¼ Inch pieces
1 cup Bean sprouts or
1 cup Green cabbage -- sliced
Thin
5 larges Mushrooms -- sliced
1 cup Leftover cooked,ham --
Chicken
Or veal chopped very small
2 tablespoons Soy sauce
½ tablespoon Red or white wine
Salt to taste

Directions

Batter: mix together the flour and salt. Make a well in the center and drop in the egg. Gradually stir in the water and beat the mixture until it is smooth. Set it aside for 1 hour while preparing the filling.

Filling: Melt 2 tb margarine in a frying pan. Saute the celery and eban sprouts for about 2 minutes. Add the ushrooms and meat; saute for 2 more minutes. If you areusing cabbage instead of bean sprouts, add it and stir after the mushrooms and meat. Add th Season with salt and set the mixture aside to cool.

Pancakes: Very lightly grease a 6 inch frying pan with margarine or vegetable oil and arm it over low heat. If the pan is to hot, the batter will stick. Pour about 2 tb of batter into the pan and immediately tilt the pan to cover the surface evenly. The first one or two will be test pancakes; they should be wafer-thin and a little practice is needed. cook each

To fill: turn each pancake cooked side up place a small amount of cooked filling in the center of the pancake. Fold all sides in, like a envelope and seal the edges with a small amountof leftover batter.

Turn thepancakes sealed side down to set.

In a deep frying pan heat corn oil to a depth of 6 inches until it is very hot, to test the oil is at the correct heat, drop in a thin slice of raw potato. If it sinks to the bottom and rises immediately, the oil is ready. Fry the egg rolls 2-3 at a time, Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman

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