Chicken Egg Rolls

Directions

• Batter
• Whisk flour, eggs and waster with wire whisk and stream batter through a fine strainer.
• Heat frying pan moderately and wipe with oiled cloth.
• Pour little than half cup batter into the frying pan and cover the entire pan by tilting it from side to side.
• Cook over moderate heat till batter is set and remove on a platter.
• Make 12 pancakes and leave ½ cup batter for sticking edges.
• Filling
• Peel and slice all vegetables lengthwise in strips.
• Boil some water and pan boil carrots and turnips together.
• Remove from boiling water and dip in bowl of cold water and drain.
• In 1 cup oil fry chicken and onions for a couple of minutes.
• Add all vegetables and mix.
• Season with salt, sugar, white pepper, and soya sauce. Stir vigorously.
• Make a paste of cornflour and water. Add to vegetables.
• Stir and cook till water of vegetables is dry.
• Remove from fire onto plate and allow to cool.
• On each pancake put ½ cup filling and spread evenly on one side.
• On opposite edges of pancake brush a little batter.
• Start rolling from vegetable end.
• When half way, fold in sides and complete rolling.
• Press edges together to seal.
• Repeat with the rest
• Fry
• Heat oil till smoking and deep fry the rolls till crisp and brown.
• Remove and cut in halves (optional).