Made This Recipe? Add Your Photo
- 3 cups flour
- 5 cups water
- 3⁄4 lb ground pork or 3⁄4 lb beef
- 5 ounces raw shrimp, chopped
- 1 small onion, chopped
- 1 (8 ounce) can water chestnuts, drained,finely chopped
- 1 (4 ounce) can bamboo shoots, drained,finely chopped
- 1⁄2 stalk celery, fine chopped
- 3 cloves garlic, fine chopped
- 1 small carrot, finely chopped
- 1 (1 lb) can bean sprouts, drained
- 1⁄2 cup raisins, chopped
- salt and pepper
- 1 egg white, lightly beaten
- corn oil
- 2 cups pineapple juice
- 1 cup ketchup
- 1⁄2 teaspoon vinegar
- 1 tablespoon brown sugar
- 1 dash hot pepper sauce
- 1 (1/2 inch) piececrushed ginger
- 1⁄4 teaspoon salt
- 1 tablespoon cornstarch
- Doilies: Combine flour, water and salt to taste and mix thoroughly with a wire whisk to remove lumps.
- Batter should be about the consistency of a crepe batter.
- Add a little water if it is too thick.
- If the batter thickens as it sits, you may have to add more water.
- Heat a 6" crepe pan and wipe out with lightly oiled wax paper.
- Pour on batter quickly to cover the bottom.
- Pour off excess.
- Allow to cook over low heat until the edges begin to curl and pull away from the sides of the pan.
- Remove and place on clean, dry surface.
- Repeat, oiling pan each time.
- Do not stack doilies on top of each other until each has cooled.
- Before filling, put off excess batter to make a perfect circle.
- Filling: Cook pork or beef in a large skillet until pinkness is gone.
- Drain off grease.
- Add shrimp, onions, water chestnuts, bamboo shoots, celery, garlic and carrot; cook until carrot is almost tender.
- Stir in remaining ingredients except the egg white and oil.
- Mix well.
- Cook until bean sprouts are limp.
- Pour mixture into strainer and cool, allowing as much liquid as possible to drain off before filling rolls.
- Use about 1 heaping teaspoon for each doily.
- Place filling near one side.
- Roll doily over filling a couple of times; fold in sides and roll up tightly.
- Seal flap with a little egg white.
- Deep fry in corn oil heated to about 375F degrees, until rolls are golden.
- Drain thoroughly on paper towels and serve with sauce.