EGG ROLL ( Risol )

Ingredients :

for the wrappers :

 

200 gr flour

2 eggs

3 tbs milk powder

600 cc water

½ tsp salt

Cooking oil to brush the pan

for the filling :

150 gr minced chicken/beef/shrimp (peeled)

1 tsp chopped garlic

¼ cup chopped carrot

2 tbs thinly sliced celery and onion

½ cup milk

1 tbs flour

¾ salt

2 tbs sugar

½ tsp finely ground pepper

½ tsp seasoning (monosodium glutamate)

3 eggs to brush the egg rolls

200 gr breadcrumbs

2 ½ cup cooking oil

Method :

1. For the wrapper : beat the eggs with fork and mix in all remaining wrapper ingredients, stir till evenly combined. Heat the pancake pan and brush the surface with cooking oil, pour 3 tablespoons of batter into it and spread it out to a very thin layer, cook over medium heat till batter is dry, remove pancake from heat, repeat this method till batter is finished.
2. For the chicken/beef/shrimp filling : fry the garlic till golden brown and mix in chicken/beef/shrimp, carrot salt sugar, pepper, seasoning. Cook till carrot is tender, mix flour with milk and pour into the chicken/beef/shrimp mixture, add the sliced onion, stir and cook till mixture becomes thick, remove from heat.
3. Take a pancake and place 1 ½ tsp of filling in the centre, fold the edges towards centre enclosing the filling, repeat this process, beat the eggs with a little salt and dip the small oblongs in it, roll in fine breadcrumbs, heat the cooking oil in a wok and fry till golden brown , serve with mustard or chili sauce.