Egg Roll

Recipe Ingredients

		Pancakes
2		Eggs
1/2 cup	118ml	Water
1/2 teaspoon	2.5ml	Salt
1/2 cup	31g / 1.1oz	Flour - sifted
1 tablespoon	15ml	Oil
		Filling
1 cup	110g / 3.9oz	Sliced celery
1/2 cup	31g / 1.1oz	Sliced onions
1/4 cup	59ml	Sliced scallions
1 cup	237ml	Chinese or green cabbage
2 tablespoons	30ml	Oil
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/2 cup	31g / 1.1oz	Flaked tuna or julienne chicken

Recipe Instructions

Pancakes: Beat the eggs, water and salt together. Beat in the flour. Heat a 7-inch skillet with a little oil and pour a little of the batter into it to make a thin pancake. Cook until browned on the bottom. Remove, browned side up, and stack while preparing the filling.

Filling: Cook the celery, onions, scallions and cabbage in the oil for 5 minutes, stirring frequently. Stir in the salt, pepper and tuna or chicken. Cool.

Place a heaping tablespoon of the filling at one end of each pancake and roll up, tucking opposite end in. Seal with a little beaten egg and chill. Fry in deep fat heated to 380 degrees until browned.

Serve with hot mustard and duck sauce. Makes about 5.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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