Side Pannel
Chinese Egg Rolls: Skins [Large Qty]
Chinese Egg Rolls: Skins [Large Qty]
- Recipe Submitted by ADMIN on 09/26/2007
Category: Shellfish, Appetizers
Ingredients List
- 2 lb Bread flour
- 4 Eggs, beaten
- 1 1/2 ts Salt
- 1 lb Water, cold
Directions
Sift the flour and salt together, place in the bowl of the mixing machine.
Add the eggs and water, using the paddle, mix at slow speed until the dough
is firm and smooth.
Turn out the dough onto a floured board and let rest for 10 minutes, keep
covered with a damp cloth.
Using a rolling pin roll out the dough to a thickness of approximately 1/8
inch. Cut into 6 inch squares.
Place 1 to 1 1/2 oz of filling on each 6 inch square of dough, fold in the
two sides, so the filling cannot flow out, roll the filled dough tightly,
dampen the end with water to secure.
Fry the rolls in deep fat at 350F-180C u ntil golden brown; drain.
Add the eggs and water, using the paddle, mix at slow speed until the dough
is firm and smooth.
Turn out the dough onto a floured board and let rest for 10 minutes, keep
covered with a damp cloth.
Using a rolling pin roll out the dough to a thickness of approximately 1/8
inch. Cut into 6 inch squares.
Place 1 to 1 1/2 oz of filling on each 6 inch square of dough, fold in the
two sides, so the filling cannot flow out, roll the filled dough tightly,
dampen the end with water to secure.
Fry the rolls in deep fat at 350F-180C u ntil golden brown; drain.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
