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1
EGG ROLL WRAPS.
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2
Sift flour and salt into a large bowl.
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3
Make a well and add eggs and water.
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4
Stir with a fork until dough holds together and leaves bowl clean.
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5
Turn out onto lightly floured surface, knead until smooth - about 5 minutes.
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6
Cover dough with the bowl and let stand for 30 minutes.
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7
Divide into fourths.
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8
Dust pastry board with cornstarch.
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9
Roll each fourth to a 14 x 11 inch rectangle.
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10
Cut into 3 1/2 inch squares.
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11
(The cornstarch prevents them from sticking together).
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12
MIXTURE:.
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13
Stir fry chopped chicken in the sesame oil for 2-3 minutes.
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14
Add the garlic, bean sprouts, cabbage, carrot, green onions, and water chestnuts.
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15
Stir fry for 4-5 minutes longer.
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16
Combine soy sauce and cornstarch.
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17
Stir into chicken mixture.
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18
Stir in grated ginger root, sugar, and salt.
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19
Keep stirring until mixture is thickened.
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20
Remove from heat and let cool.
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21
Place 1/4 cup filling on a egg roll wrapper.
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22
Fold one corner towards the center over the filling.
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23
Fold side corners in to form an envelope that holds the mixture in .
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24
Roll up jelly roll style.
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25
Heat the oil to 360F Deep fry a few egg rolls at a time for 3-4 minutes or until golden.
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26
Drain well on paper toweling before serving.
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27
Serve warm.
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28
Mixture makes 12.
