Shanghai Spring Rolls (Or Egg Rolls)
"When I had my restaurant my customers said these were the best they ever had. The recipe is adapted from "The Chinese Menu Cookbook" by Joanne Hush and Peter Wong. In case anyone is interested, the difference between an egg roll and a spring roll is the wrapper. Spring rolls use a very light, delicate wrapper that requires a lot of care to keep from getting holes poked in it. Egg roll wrappers are an egg noodle dough, exactly the same as wonton wrappers but larger in size. This filling can be used with either. The secret is to squeeze out the moisture after cooling so it doesn't soak through the wrapper during deep frying. They should be deep fried at relatively cool temperature (325° - 350°F) until about half cooked. Then either refrigerate or freeze until ready to serve. Finish the deep frying at 375; this double process insures a well cooked, hot inside with a golden brown crispy outside. (Defrost if frozen). Warning: use only raw pork, chicken and shrimp or you will be very disappointed with the results. It's tempting to buy cooked TT shrimp but resist the temptation!..."