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Chinese Egg Rolls

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In honor of embracing the new year of 2016, we’ve got a custom recipe from Aunt Sandy from Oaksterdam University to ring in the new year in a delicious way!

Chinese Egg Rolls

Ingredients (makes 12)

1 cup and 1 teaspoon all purpose flour

1½ and 2 teaspoons cup water

¼ cup and 3 tablespoons cannabis-infused vegetable oil*

2 eggs

½ teaspoon salt

½ cup finely chopped celery

¾ cup shredded cabbage

4 finely chopped scallions

½ cup diced shrimp

½ cup diced cooked pork

½ cup drained and finely chopped water chestnuts

½ cup bean sprouts

1 minced garlic clove

½ cup soy sauce

1 teaspoon grated ginger

½ teaspoon sugar

 

Directions

For the Wrapper:

In a bowl, sift 1 cup all purpose flour, and gradually add 1½ cup water and ¼ cup cannabis-infused vegetable oil to make a thin smooth batter. Beat in 2 eggs and ½ teaspoon salt.

a 6-inch diameter skillet and put over low heat. Beat the batter again and pour 1 tablespoon of batter into the pan. Let it spread over the surface of the pan to form a very thin, flexible pancake. When it shrinks away from the sides turn it and let it set on the other side. Do not let it become brown or crisp. Remove pancakes to a dish when done and cover with a damp cloth until ready to use.

For the Filling:

In a skillet or wok, heat 3 tablespoons cannabis-infused vegetable oil. Briefly stir fry celery, cabbage and scallions. Then, go ahead and add in shrimp and pork. After that, add in the water chestnuts, bean sprouts, garlic, soy sauce, ginger and sugar, and fry for 5 more minutes, then set aside.

To Assemble:

Cool the filling, and when ready, place 4 tablespoons of filling in a rectangle shape on the center of each pancake, and fold up in an envelope-style, sealing the last flap with a flour paste made of 1 teaspoon of flour and 2 teaspoons of cold water.

In a clean frying pan, heat 1 inch of high heat oil or fat to 375°. Fry the egg rolls until golden brown on each side. Serve with dipping sauce.

Dipping Sauce:

Combine equal parts Chinese mustard, cannabis-infused vegetable oil, soy sauce, and sweet and sour sauce.

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