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Ingredients :

• 6 eggs, beaten well
• 1 cup shredded cooked meat (roast pork, shrimp, almost any!)
• 2 cups fresh bean sprouts (or 1 can)
• 2 scallions, chopped, including the green ends
• 1 medium onion, shredded
• 1 teaspoon sugar
• 1/8 teaspoon ground pepper
• 1 teaspoon MSG (optional)
• 2 tablespoons soy sauce
• 1/2 cup chicken stock or water
• Vegetable oil for frying

Instructions :

Make gravy if desired (recipe follows). Preheat oven to 200F. Line a platter with several thicknesses of paper towel. Mix all ingredients except the vegetable oil together in a mixing bowl. Heat a frying pan hot and dry. Put in vegetable oil to a depth of about 1/2 inch. Keep oil at this level by adding more, as some is absorbed in cooking. Bring oil temperature to medium. Stir up the omelet mixture each time before you take a scoopful of it out, in order to have the proper ratio of liquid and solid ingredients in each.
With a ladle or soup scoop, take a scoop of the egg mixture and gently put into the frying pan. When the first omelet has stiffened, gently move it over to make room for the next. The number of omelets you can make at once depends on the size of your frying pan. When one side of the omelet has turned golden brown, turn over gently with pancake turner to fry the other side. When done, transfer from frying pan onto paper−lined platter. Keep warm in oven until all the omelets can be served together. Serve with or without gravy.

Gravy:

• 1 1/2 cups chicken stock
• 1 tablespoon cornstarch
• 2 tablespoons soy sauce
• 1 teaspoon MSG (optional)
• 1/8 teaspoon ground pepper
• Pinch of salt

Mix all the ingredients together in a saucepan. Bring to a boil
slowly with frequent stirring. When gravy has thickened, turn heat
to very low to keep it warm until ready to use.

Ingredients :

• 1 lb. chinese cabbage (Napa)
• 2 stalks celery
• 1/2 lb. cooked shrimp
• 1/2 lb. cooked pork or chicken livers
• 10 water chestnuts
• 1/3 cup bamboo shoots
• 1 tsp. salt
• 1 tsp. sugar
• Liberal dash pepper
• 1/2 tsp. light soy sauce
• 1/4 tsp. sesame oil
• 1 beaten egg
• 10 egg roll skins
• 3 cups oil

Instructions :

PREPARATION:  Boil cabbage and celery until very tender.  Drain and squeeze out excess water.  Shred very fine and set aside to drain further.  Parboil shrimp and fry or bake pork.  Mince both.  Shred water chestnuts and bamboo shoots.  Mix all ingredients but egg together. Beat egg.  Wrap filling in egg roll skins and seal with egg.

COOKING:  Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls.  When skin turns light golden brown, remove from oil and drain.  (At this point restaurants refrigerate them and finish the cooking process as needed.)  When cool, drop again into hot oil and fry until golden brown. Makes 10.
The two−stage deep frying method is actually a professional Chinese chefs’ secret.  It assures that the inside will be moist and not overcooked (as anything overcooked becomes dry) and the outside will be crisp.