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![Chinese Egg Rolls: Skins [Large Qty]](https://assets.cookeatshare.com/assets/recipe-art/stock/9/full-475788c9a21e3b5e7413d8ee9e3694fd.png "Chinese Egg Rolls: Skins [Large Qty]")
Add a photoServings: 12
Ingredients
- 2 lb Bread flour
- 4 x Large eggs, beaten
- 1 1/2 tsp Salt
- 1 lb Water, cool
Directions
- Sift the flour and salt together, place in the bowl of the mixing machine.
- Add in the Large eggs and water, using the paddle, mix at slow speed till the dough is hard and smooth.
- Turn out the dough onto a floured board and let rest for 10 min, keep covered with a damp cloth.
- Using a rolling pin roll out the dough to a thickness of approximately 1/8 inch. Cut into 6 inch squares.
- Place 1 to 1 1/2 ounce of filling on each 6 inch square of dough, mix in the two sides, so the filling can't flow out, roll the filled dough tightly, dampen the end with water to secure.
- Fry the rolls in deep fat at 350F-180C u ntil golden; drain.
- Cut each roll into 4 pcs and serve in a chafing dish with picks.
- "Food Preparation for Hotels, Restaurants, and Cafeterias" by Robert G. Haines (Second Edition)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 12 servings | |
| Calories 296 | |
| Calories from Fat 25 | 8% |
| Total Fat 2.89g | 4% |
| Saturated Fat 0.69g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 317mg | 13% |
| Potassium 98mg | 3% |
| Total Carbs 54.96g | 15% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.36g | 0% |
| Protein 11.12g | 18% |
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