Evening star., 1949-01-24
EGG ROLLS;
CHINESE RECIPE?

(Front Mrs. NJ. H. j., Washington
RCH has been a wonderful source
of good information for me. I'm
grateful to the editors and to those
who contribute so warmheartedly
Don't know if the gentleman who
requested the recipe for Chinese egg
rolls knows what he's getting into,
but just in case he has time for 1t,
here's q recipe taken from The
World Wide Cook Book:
Chuen Kuen (Egg Rolls, Pam
cake Batter-Two eggs, q cup Q12
I ounces Ma Tai Foon, water chest
nut -four, sifted, cup wheat flour
! cup water or more, oil or fat for
frying.
Filling-One and one-half cups
bamboo shoots, canned, cut in juh-
enne strips, cup G2 pound fresh
shrimps, shelled and finely minced,
l cup "a pound) roast pork meat,
cut in julienne strips, % cup water
chestnuts, peeled and cut in julienne
strips, u cup spring onions, finely
chopped, l teaspoon salt, Is tea
spoon pepper, teaspoon seasoning
powder, / teaspoon sugar, 2l2 cups
stock, deep oil or fat for frying.
Beat eggs with chestnut flour,
stir in wheat flour alternately with
water to make a thin batter, being
careful not to make it too thin.
Allow to stand at least S minutes.
Use finch pan. Heat fat in pan
and then pour off all fat as pan
must not be greasy. Pour l table
spoon or a little more of the butter
into pan and tilt in all directions
to let butter spread. Make 10 to II
pancakes, fry on medium flame
until done but not brown on either
side. Be sure to save some OF the
batter for sealing rolls. Place pam
cakes on a board, do not stack
them. and cover with cloth. Pre-
pare ingredients for filling. Canned
bamboo shoots and water chestnutsf
must be drained dry before prepar-
ing. Mix ingredients well together
and moisten with stock.
To fill pancakes, lay one at
time on board and fill with IL
tablespoons filling. Roll up filling
tightly in pancake, when u rolled,
tuck in ends and finish rolling.
Close by moistening with little OF
the saved batter and pressing down
the edges so no filling will come
out. Have deep fat at 360-370 F., and
drop in the rolls. Allow them to
cook until they start to color, hit
out, drain and allow to COOL Some
cooks have a pot of boiling water
ready and when rolls are cool draw
them very quickly through the boil
ing water. They must not remain
in the water longer than l or 2
seconds, for the boiling water re-
moves some of the surface fat. Dry
them Immediately and when cold
and dry. the rolls are again fried IN
the boiling fat and remain in 1t
until light golden. Remove imme-
diately to warmed plate or plat
ter. Cut rolls in pieces to make
them handy for eating with chop
sticks and serve as appetizers. Plum
sauce and mustard are served with
these. Serves to 6 and each person
should have at least IL rolls.
There, that's that, and I'm Won
dering if it's worth the trouble. I
love them but don't have the time
for all that work, and should
think you'd have to do lot OF
scouting for the ingredients in
Chinese food shops. If any one
knows where the foreign 1ngredl-
ents may be purchased in town, l
should like to have the location OF
such shop or shops.
I have contributed recipes few
times, but here's my first request.
In a well-known midtown Chinese
restaurant, they serve dish called
something like Hoo Hip Ha. 1t
consists of jumbo shrimp, wrapped
in bacon, and served with dell
cious sauce. Does any one know
how it is prepared? I shall be very
grateful for the recipe.
ADVICE WANTED?
From Mrs. r. B., Wdshington.)
I have received a set Of 1nterna-
tional Sterling (pattern. Spring
Glory and as I have just been
married, have not as yet bought
anv household goods. should ap-
preciate any information on where
I may get advice on the selection OF
dishes, glassware. furniture and
household goods in general to
harmonic with this silver pattern,
as we hope to build our whole home
around 1t. I would also appreciate
advice on whether light (oak or
mahogany furniture, or modern
furniture In general, will be more
or less expensive than Early Amer