Chinese Egg Rolls - Just Dutch Oven Recipes

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Chinese Egg Rolls

4 c Sifted all-purpose flour
1 ts Salt
2 Eggs; lightly beaten
1 c Cold water

1/2 Head cabbage; chopped
3 tb Oil
4 c Celery; chopped fine
1 tb Soy sauce
1 Onion; chopped
2 ts Salt
1 tb Cornstarch dissolved in:
2 tb Cold chicken stock
1 cn (small) shrimp -or-
1/2 lb Fresh shrimp
1/2 lb Lean boneless pork; finely chopped
1/2 c Mushrooms
1 tb Cinnamon
1/2 ts Sugar

Sift flour & salt into a bowl, making a well in the center of the flour & pour into it the eggs & cold water. With fingers, mix dough until it can be gathered into a soft ball. Knead the dough in the bowl 4-5 minutes, just until smooth, but still soft. Divide dough into 4 equal-sized balls. On a lightly floured surface, roll out 1 ball at a time as thin as you can get it. For egg rolls, cut into 7-8 inch squares; for fried won-tons or won-ton soup, cut into
3-1/2 inch squares. Filling: Set a large skillet or Dutch oven over high heat for 30 seconds. Pour in 1 Tbs oil, swirl it about in pan for 15 seconds. Add pork & stir-fry 2 minutes. Add soy sauce, cinnamon, sugar, shrimp & mushrooms. Stir-fry 2 minutes. Set contents in a bowl & set aside. Pour the remaining 2 Tbs oil back in pan & heat for 15 seconds. Add celery & onion. Stir-fry 5 minutes. Add salt & cabbage. Mix thoroughly. Add other mixture back to pan & stir until well combined. Stir constantly until liquid starts to boil. Stir until slightly thickened. Pour all in a bowl & allow to cool to room temperature before using. Use about 1/4 cup filling for each 7-8 inch wrapper. Close dough around filling & seal edges with lightly beaten egg. Deep fry in hot oil 3-5 minutes until golden brown & crisp. Drain on paper towels. Serve hot with mustard, ketchup or sweet & sour sauce. To fix ahead of time, prepare egg rolls, partially fry & freeze. Fry frozen. (A lot of trouble, but worth every effort!). For won-ton soup, roll filling up in small pieces of dough & boil in chicken stock. Fry small won-tons for appetizers.