Phoenix Rolls

Name: Phoenix Rolls
Yield: This recipe serves 4 for lunch with a salad or 8-12 as a first course.
Cuisine: Chinese
Ingredients: 2 tablespoons vegetable oil; 4 scallions, 7½-8 inches long; 2 egg whites, lightly beaten; Salt; 2 egg yolks; Cornstarch; Vegetable oil for deep-frying; 1 egg white; 1 teaspoon cornstarch; 1 teaspoon salt; 1 pound medium-sized raw shrimp in the shell, fresh or frozen; 2½-3 ounces pork fat (lard), minced; 6-8 water chestnuts, fresh or canned, peeled and minced; 4 teaspoons water; 4 teaspoons cornstarch; 4 large eggs

Preparation info

This recipe serves
4
for lunch with a salad .

Difficulty
Medium

Appears in

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

About

These rolls undoubtedly belong to the realm of Chinese haute cuisine, involving as they do many steps and techniques. The end result is one of grand simplicity, well deserving the accolade of the name “phoenix,” an emblem of royalty and beauty in traditional China.

Ingredients

4 scallions, 7½-8 inches long
2 egg whites, lightly beaten

Asia
China
Starter
Gluten-free

Method

Prepare the shrimp paste. If frozen shrimp are used, defrost thoroughly. Shell and devein the shrimp. Pat dry. Mince either by hand or in a food processor. Transfer to a large bowl.
Add the salt and stir in the same direction until it is difficult to continue. Sprinkle with the cornstarch, add the egg whites and stir again vigorously for 1-2 minutes, or until the pa