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- 2 eggs
- ½ cup water
- ½ teaspoon salt
- ½ cup sifted flour
- 1 tablespoon oil
Beat the eggs, water and salt together. Beat in the flour. Heat a 7-inch skillet with a little oil and pour a little of the batter into it to make a thin pancake. Cook until browned on the bottom. Remove browned side up, and stack while preparing the filling.
Filling:
- 1 cup sliced celery
- ½ cup sliced onions
- ¼ cup sliced scallions
- 1 cup Chinese or green cabbage
- 2 tablespoons oil
- 1 ½ teaspoons salt
- ¼ teaspoon pepper
- ½ cup flaked tuna or julienne chicken
Cook the celery, onions, scallions and cabbage in the oil for 5 minutes, stirring frequently. Stir in the salt, pepper and tuna or chicken. Cool.
Place a heaping tablespoon of the filling at one end of each pancake and roll up, tucking opposite end in. Seal with a little of the beaten egg and chill. Fry in deep fat heated to 350 degrees until browned.
Serve with hot mustard and duck sauce. Makes about 5.