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March 1998 Issue
The Chinese Connection
by Philip R. Gantt
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Won Tons and Egg Rolls
These are classic Chinese side dishes which can also be used as an appetizer. You can prepare your own wrappers, or you can use prepared wrappers purchased from the market.
  • Bean sprouts
  • Sliced Chinese cabbage (optional)
  • 1/2 lb. cooked diced pork
  • 1/2 lb. cooked small shrimp
  • 1/2 can diced water chestnuts
  • 3 diced green onions
  • 1/2 tsp. salt
  • 1 tsp. corn starch
  • 1/8 tsp. white pepper
  • White of one egg
Mix the pork, shrimp, chestnuts, and green onions in a bowl. Add the salt, corn starch and pepper. This mixture can be used as is for making won tons, or you can put the mixture into egg roll wrappers and add a few bean sprouts or Chinese cabbage to make egg rolls.

To make won tons, put one teaspoon of the mixture into a 3" square wrapper, fold the corners over, and seal or paste the edges together with egg white. The won tons may then be used in soup, or they may be deep fried for use as appetizers. Serve with sweet and sour sauce.

To make the egg rolls, use the 8" square wrappers. Arrange two teaspoons of the mixture in the wrapper in a line and add some bean sprouts and Chinese cabbage on top of the mixture. Roll the ingredients into a cylinder shape and paste the ends and edge together with the egg white. Deep fry in hot oil until golden brown, drain and serve.

  • Serves: 8
  • Preparation Time: 20 minutes

Use these directions to make your own won ton or egg roll wrappers:

  • 3 eggs
  • 1 tsp. salt
  • 3 Tbsp. cold water
  • 2-1/2 cups sifted flour
Mix the eggs, salt and water. Stir in the sifted flour. Divide the dough into 4 parts and roll out each of the sections on pastry cloth or wax paper which is coated with flour. Roll until the dough is almost paper thin and cut into squares, 3 inches on a side for won tons or 8 inches on a side for egg rolls.
  • Serves: 8 or more
  • Preparation Time: 20 minutes
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