Subj : Vegetarian Eggrolls, part 2
To   : All
From : Ben Collver
Date : Fri Nov 03 2023 10:09:30

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegetarian Eggrolls PT 2
 Categories: Chinese
      Yield: 6 Servings
 
           See part 1
 
  Pour enough oil into your wok or skillet to make a pool 2 to 3" deep.
  Heat oil on medium-high until it is hot enough to bounce a drop of
  water immediately upon contact. Be careful to toss only 1 drop of
  water. Be patient. If the oil is not hot enough when you immerse the
  eggrolls, they'll sponge up all the oil and you will have inedible
  greaselings.
  
  Fry several rolls at a time--as many as possible without crowding.
  Keep the heat up fairly high all through the frying. Using tongs,
  turn the rolls periodically until they are evenly endowed with
  crispness, brownness, and little air bubbles.
  
  Have ready a pan lined with several thicknesses of paper towels.
  Drain the eggrolls thoroughly and keep them warm in a 200 F oven
  until you have fried as many as you want for the first round. Don't
  stack them up in the pan or they'll get soggy.
  
  Serve with plenty of hot mustard and duck sauce.
  
  Try them with tofu salad for a beautiful Eastern meal.
  
  Recipe by Moosewood Cookbook
 
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