Egg Rolls
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 18. Vision transcription from the scanned page; needs review.
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Ingredients
- 8 egg roll skins
- Crab Filling, Pork and Shrimp Filling, Ham-Orange Filling, or Vegetable Filling (see recipes, opposite)
- Shortening or cooking oil for deep-fat frying
- Sweet-Sour Sauce (see recipe, page 363)
- Oriental-Style Mustard Sauce (see recipe, page 365)
Instructions
- For each egg roll, place one egg roll skin on a flat surface with one corner toward you. Spoon about 1/4 cup of the desired filling just below the center of egg roll skin. Fold the corner nearest you over the filling, tucking the corner under the filling. Fold side corners over top, like an envelope. Roll up toward the remaining corner. Moisten the point with water and press firmly to seal.
- In a heavy saucepan or deep-fat fryer heat 2 inches of melted shortening or cooking oil to 365°. Fry the egg rolls, a few at a time, for 2 to 3 minutes or till golden brown. Drain on paper towels. Keep warm in a 300° oven while frying the remainder. Serve warm egg rolls with Sweet-Sour Sauce or Oriental-Style Mustard Sauce, or both.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Egg rolls on a serving tray.jpg" by Owobusingye; license: CC BY 4.0 (https://creativecommons.org/licenses/by/4.0); source: https://commons.wikimedia.org/wiki/File:Egg_rolls_on_a_serving_tray.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.