1 (8 ounce) can water chestnuts, drained and
1 (4 ounce) can bamboo shoots, drained and finely chopped
stalk celery, finely chopped
3 garlic cloves, finely chopped
1 small carrot,
1 (16 ounce) can bean sprouts, drained
1/2 cup raisins, chopped
Salt and pepper, to taste
1 egg white, lightly beaten
2 cups pineapple juice
1 cup ketchup
1 tablespoon brown sugar
1 teaspoon hot pepper sauce
cube ginger, crushed
1/4 teaspoon salt
1 tablespoon cornstarch
To make wrappers, combine flour, water and salt to taste and mix thoroughly with
a wire whisk to remove lumps. Batter should be about the consistency of 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-inch 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 wrappers on top
of each other until each has cooled.
Before filling, cut off excess batter to make a perfect circle.
To make 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 wrapper. Place filling
near one side. Roll wrapper over filling a couple of times; fold in sides and roll
up tightly. Seal flap with a little egg white.
Deep fry in vegetable oil heated to about 375 degrees F until rolls are golden.
Drain thoroughly on paper towels and serve with sauce.