Elite Cuisine EDF-3507 Manual Del Usuario página 16

Mix shrimp, celery, bamboo shoots, water chestnuts, onion, 2

tablespoons corn oil and seasonings thoroughly.
Heat heavy 6-inch skillet until drop of water will sizzle. Grease lightly

with corn oil before cooking each skin. Hold skillet off heat; pour 2 to
3 tablespoons batter into pan, moving and tilting pan while pouring.
Pour excess back into bowl of batter; return skillet to heat. Batter will
set very quickly.
Cook just until set and edge curls slightly. Turn out onto dry dishtowel

until ready to roll.
Place about 2 tablespoons filling in center of each skin; brush edge

with beaten egg. Fold nearest edge over filling; fold over sides about
1 inch. Roll skin; seal with beaten egg. Pour enough of remaining
corn oil into deep fryer or skillet to fill 1/3 full.
Heat over medium heat to 375 degrees or until 1-inch square of

bread turns brown in 10 seconds.
Add several egg rolls slowly; fry until lightly browned on all sides,

turning as needed. Drain on absorbent paper. Repeat with remaining
rolls. Yield: 15 egg rolls.
FUNNEL CAKE
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 eggs
1 1/2 c. milk
Combine all the above ingredients in order.

Heat cooking oil in deep fryer until correct temperature.

Put batter in funnel (be sure to cover hole with one finger), then,

holding the funnel over hot oil (be very careful!), release some of
RECIPES
15
Mix thoroughly.