Shelly's Recipe

SPRING ROLLS WITH PLUM SAUCE

Category: Hot

Stuffing
1/2 cup minced celery
1 cup shredded cabbage
2 tbsp oil
1/2 cup cooked shrimp, diced
1/2 cup cooked meat (beef, chicken or pork), diced
1/2 cup water chestnuts, chopped
1/2 cup shredded bamboo shoots
2 small onions, minced
1 tsp Salt and pepper, to taste
1/4 cup soy sauce

Cook celery and cabbage in 1/2 cup water in saucepan until tender. Drain. Heat oil in frying pan. Add shrimp and meat to warm them. Add vegetables and seasonings. Cook thoroughly. Allow to cool.

Pancakes
1 lb flour
2 tbsp cornstarch
1 tbsp Salt and pepper, to taste
1 egg
1 tsp sugar
1/2 cup oil
1 egg white

Sift together first 3 ingredients in a large bowl. Beat in egg and sugar. Add just enough water, about 1 quart, to beat to a smooth batter.

Grease a 6 inch skillet with oil. Pour 1/4 cup batter into pan. Make pancake by tilting pan to spread batter evenly. Cook over low heat when pancakes shrimp from sides. Carefully turn over. Place on plate and cool.

One at time, place pancakes on a board. Fill with 3 tbsp stuffing. Spread it neatly into an oblong mold. Fold o long side of pancake over stuffing. Then fold both short ends. Seal by brushing with egg whites. Place in heated oil and deep fry until golden brown. Drain.

Plum Sauce
12 oz plum jelly
6 oz chopped chutney
4 tsp sugar
5 tsp vinegar

Heat ingredients in saucepan. Blend evenly.