Egg Rolls

== Description ==
The two−stage deep frying method is actually a professional Chinese chefs' secret. It assures that the inside will be moist and not overcooked (as anything overcooked becomes dry) and the outside will be crisp. 
* Contributed by Catsrecipes Y-Group
* Makes 10.
== Ingredients ==
* 1 lb Chinese cabbage (napa)
* 2 stalks celery
* ½ lb cooked shrimp
* ½ lb cooked pork or chicken livers
* 10 water chestnuts
* ⅓ cup bamboo shoots
* 1 tsp salt
* 1 tsp sugar
* liberal dash pepper
* ½ tsp light soy sauce
* ¼ tsp sesame oil
* 1 beaten egg
* 10 egg roll skins
* 3 cups oil
== Directions ==
=== Preparation ===
# Boil cabbage and celery until very tender.
# Drain and squeeze out excess water.
# Shred very fine and set aside to drain further.
# Parboil shrimp and fry or bake pork.
# Mince both.
# Shred water chestnuts and bamboo shoots.
# Mix all ingredients but egg together.
# Beat egg.
# Wrap filling in egg roll skins and seal with egg. 
=== Cooking ===
# Heat oil in wok or deep fat fryer to 375°F and drop in egg rolls.
# When skin turns light golden brown, remove from oil and drain (at this point restaurants refrigerate them and finish the cooking process as needed)
# When cool, drop again into hot oil and fry until golden brown.
Category:Cathy's Recipes
Category:Napa cabbage Recipes
Category:Celery Recipes
Category:Shrimp Recipes
Category:Chicken liver Recipes
Category:Pork Recipes
Category:Water chestnut Recipes
Category:Bamboo shoot Recipes
Category:Egg Recipes