CHINESE EGG WRAP RECIPES

Steps:

• Place all the ingredients in a blender, blend for 1 minute.
• Scrape down the sides, blend for a few seconds more until smooth.
• Refrigerate for 1 hour.
• To Cook-----------------.
• A- Use upside down crepe pan& follow instructions or B- Use a non stick skillet, you do not need oil or additional fat on the pan.
• Pour a little batter in the pan, tilt the pan and turn the pan to spread an even thin layer of batter on the bottom of the pan.
• Cook over medium heat for a minute or two (these wraps will not be brown when they are cooked but will brown when you fill and fry them later).
• Flip the wrap and cook second side for a few seconds.
• When freshly cooked these are very easy to fill and fold, I recommend to have your filling ready and fill each one as it comes off the pan.
• Filling suggestion available under Chinese recipes here on Zaar.
• You may now continue to fry the egg rolls or wrap them in plastic wrap& foil and freeze them for future use.

Steps:

• Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
• Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
• To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
• Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
• Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.