Egg—Spring Roll Dough I

Preparation info
  • 8 to 10

    rolls
    • Difficulty

      Easy

Appears in
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.

Ingredients

  • 2 eggs, lightly beaten
  • ½ cup water
  • ½ teaspoon salt

Method

  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