Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Dwigans fwds07a
Batter for pancakes
1 c Flour
1/4 ts Salt
1 lg Egg unbeaten
1 1/4 c Water
Filling
2 tb Margarine for sauteing
2 Stalks celery, sliced thin
1/4 Inch pieces
1 c Bean sprouts or
1 c Green cabbage -- sliced
Thin
5 lg Mushrooms -- sliced
1 c Leftover cooked,ham --
Chicken
Or veal chopped very small
2 tb Soy sauce
1/2 tb Red or white wine
Salt to taste

Batter: mix together the flour and salt. Make a well in the center
and drop in the egg. Gradually stir in the water and beat the mixture
until it is smooth. Set it aside for 1 hour while preparing the
filling.

Filling: Melt 2 tb margarine in a frying pan. Saute the celery and
eban sprouts for about 2 minutes. Add the ushrooms and meat; saute
for 2 more minutes. If you areusing cabbage instead of bean sprouts,
add it and stir after the mushrooms and meat. Add th Season with salt
and set the mixture aside to cool.

Pancakes: Very lightly grease a 6 inch frying pan with margarine or
vegetable oil and arm it over low heat. If the pan is to hot, the
batter will stick. Pour about 2 tb of batter into the pan and
immediately tilt the pan to cover the surface evenly. The first one
or two will be test pancakes; they should be wafer-thin and a little
practice is needed. cook each

To fill: turn each pancake cooked side up place a small amount of
cooked filling in the center of the pancake. Fold all sides in, like
a envelope and seal the edges with a small amountof leftover batter.
Turn thepancakes sealed side down to set.

In a deep frying pan heat corn oil to a depth of 6 inches until it is
very hot, to test the oil is at the correct heat, drop in a thin
slice of raw potato. If it sinks to the bottom and rises immediately,
the oil is ready. Fry the egg rolls 2-3 at a time,

Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman

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