Dough
- 2 cups [280 g] all-purpose flour
- 1 well-beaten egg
- 1 teaspoon [5 mL] salt
- 1/2 cup [125 mL] icy water
- 1 egg, slightly beaten [to seal]
- Hot oil [for frying]
Filling
- 3 cups [750 mL] shredded cabbage
- 1/2 cup [125 mL] chopped onion
- 1/2 cup [125 mL] chopped celery
- 1 1/2 cups [375 mL] diced or chopped cooked chicken
- 1 tablespoon [15 mL] soy sauce
- 1 tablespoon [15 mL] peanut oil
- 1 teaspoon [5 mL] salt
- 1/4 teaspoon [1 mL] pepper
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Dough
- Into a bowl, mix together flour, beaten egg and salt.
- Pour in icy water; mix well.
- Knead for a few minutes, until smooth.
- Wrap dough into al foil; refrigerate for 2 hours.
- Roll dough as thin as possible, approximately 1/16-inch [0.3-cm] thick.
- Stretch dough with your fingers to thin it even more, being careful not to tear it apart.
- Cut rolled dough into 4-inch [10-cm] squares.
Filling
- Well mix together shredded cabbage, chopped onion and celery, diced or chopped chicken, soy sauce, peanut oil, salt and pepper.
Egg Rolls
- Spoon 1 tablespoon [15 mL] filling into the center of each dough square.
- Brush sides with slightly beaten egg.
- Fold into 3rds, covering filling and shaping into a rectangle.
- Press to seal edges and fold.
- Deep-fry immediately into hot, 375°F [190°C] oil.
- Drain onto paper toweling.
- Serve.
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