• Egg Roll or Wonton Skins
  • 2 cups flour
  • 2 lightly beaten eggs
  • 1 tsp. salt
  • 1/4 cup water
  • 1 tsp. oil
  • Filling
  • 1 can well drained bean sprouts
  • 1/4 cup finely chopped celery
  • 2 tbsp. finely chopped onion
  • 1/2 lb. minced raw pork, veal, beef or shrimp
  • 1 tsp. soya sauce
  • 1/2 tsp. grd. ginger
  • 1 tsp. salt
  • dash of pepper
  • 2 minced garlic cloves
  1. Egg Roll or Wonton Skins
  2. Mix well together. Cover with plastic wrap and let sit for about 20 minutes. Roll paper thin and cut in squares of either 2 x 2” or 4 x 4”.
  3. Filling
  4. Shred or cut bean sprouts with a sharp knife. Combine vegetables in a deep bowl with salt and let stand for 15 minutes. Drain off excess moisture. Add other ingredients and mix well.
  5. Egg Rolls
  6. Place 2 tbsp. of filling on skin. Brush edges of skin lightly with beaten egg, fold and press down firmly. Leave a dampened towel or cloth over dough before and after. Let sit for 5 minutes after folding, deep fry at 375 degrees.
  7. Wontons
  8. Place 1 tsp. filling in centre. Brush 2 of the edges of skin with egg. Make into triangles, press firmly on edes. Can be steamed in single layer for 15 minutes or boiled in water or deep fried at 375 degrees for 8 to 10 minutes
If you want to go to the bother of making your own egg rolls or wonton wrappers this is a recipe for them and for filling them