Egg—Spring Roll Dough I

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Preparation info

  • 8 to 10

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Another example of a filled dough is the Chinese dish we call “egg roll” Chinese think of these as “spring rolls” because the rolls are a dish served at the New Year, and the old-style Chinese New Year coincided roughly with the appearance of spring.


  • 2 eggs, lightly beaten
  • ½ cup water
  • ½ teaspoon salt
  • ¾ cup sifted all-purpose flour Shortening


  1. Reserve one teaspoon of the eggs for sealing rolls. Mix remainder of eggs with the water and add to the salt and flour. Beat until smooth.

  2. Heat a heavy five-inch skillet slowly. Brush with a light coating of shortening. While rotating the pan in the left hand, pour in two to three tablespoons of the batter to give a very thin layer. Cook until set but not browned on the bottom. Transfer to a damp towel. Repeat process until all the batter is used.

  3. Place one tablespoon filling (see recipes below) on each round roll, tucking in the sides and sealing the ends with the reserved egg.

  4. Fry the rolls, two or three at a time, in deep fat heated to 350°F. on a frying thermometer, until golden brown on all sides. Drain on paper towels.

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