dgkritch, I have a good egg roll recipe from a Chinese cooking class I took many years ago. Our teacher was wonderful and we had a great time and learned a lot. She gave us three recipes for sauces...Fruit Sauce, Plum Sauce and Mustard Sauce. I think it's kind of like wines...no rules, just have what you like. EGG ROLLS Ingredients: 10 oz chicken meat (*I usually use more) 1 T soy sauce 1/2 tsp salt 1 T wine (*I use pale dry sherry) 1 tsp chopped ginger root (or 1/2 t ground ginger) 1 large shredded onion 1 1/2 cups shredded bamboo shoots 1 1/2 cups shredded celery 1 cup shredded mushrooms 1 1/2 T oyster sauce 1 tsp salt 2 T cornstarch and water (makes everything stick together) 1 T flour and 1 T water ("glue" to seal the rolls) 5 cups vegetable oil Procedure: 1. Shred the chicken meat and marinate with soy sauce, salt, wine, ginger root and cornstarch for at least 20 minutes. 2. Heat 5 T oil in a frying pan, stir fry chicken until it turns white. Drain and set aside. Use the remaining oil to stir fry onion, bamboo shoots, celery and mushrooms. Add oyster sauce and salt. Add water if needed (I usually use less oil and I do add water to sort of steam the vegetables instead of frying them.) Cook until the vegetables become wilted but are still crisp. Add cornstarch paste. Stir until thickened. This is the filling. 3. Place 3 T filling in the egg roll wrapper an inch from the edge which is toward you. Fold the edge, then the right side and then the left side toward the center. Roll into a tight roll. Stick outer edge of skin to wrapper with flour paste "glue". 4. Heat the oil to 370 degrees. Deep fry the egg rolls until golden. Drain on paper towels. For the vegetables you may substitute: cabbage chinese cabbage (not bok choy) carrots broccoli bean sprouts This may be served over rice (omit cornstarch paste and add 1 cup chicken broth and 1 T cornstarch to make sauce.) FRUIT SAUCE 1 c. apricot preserves 1 c. applesauce 1/2 c apple cider vinegar 1/2 c brown sugar 2 cloves garlic 1/4 tsp red pepper powder (cayenne) 2 slices ginger root Mix all ingredients in a sauce pan and cook over medium heat. Stir until mixture boils. Reduce heat an dsimmer without lid for 15 minutes. Pick out giner root and garlic cloves and discard. PLUM SAUCE 1/4 c water 1/2 c plum jam 2 T brown sugar 2 T vinegar Mix all ingredients in a small saucepan. Brint to a boil and simmer for 2 minutes. MUSTARD SAUCE 2 T mustard powder 3 T cold water 1/8 tsp salt Mix all ingredients together and serve. I also have recipes for Stir-Fry Beef with Barbecue Sauce, Egg Roll Skins, Mar Far (Chinese cookies), Stir-Fried Cabbage with Brown Peppercorns, Cold Noodle Salad with Sesame Paste Sauce, Stir Fried Chicken Cheng-Tu style, Peking Hot and Sour Soup, Double Cooked Pork and Stir Fried Chicken with Mushrooms (Moo Goo Gai Pan) if anyone's interested. Pam

I've been using this recipe for years: Shrimp & Vegetable Egg Rolls 2 Tbls vegetable oil 8 cups finely shredded green cabbage 2 cups coarsely grated carrots 2 & 1/2 Tbls soy sauce 3 cloves of garlic, finely minced 1 Tbls ginger, finely minced 6 green onions (or scallions), cut into very thin slices 3/4 lb salad shrimp (can substitute chopped, cooked, chicken or pork) 1/2 cup coarsely chopped fresh cilantro 1/4 cup finely slivered fresh basil Salt - to taste, if needed 12 egg roll wrappers (10 oz) 1 egg, lightly beaten 1 & 1/2 cups vegetable oil 1. In a large, heavy pot, heat the 2 tablespoons of oil. Add the cabbage and carrots; cook over medium-high heat for 3 to 4 minutes, until cabbage is wilted and bright green. Stir in soy sauce. 2. Add the garlic and ginger; cook for 1 minute, stirring. Remove from heat and stir in green onions, shrimp, cilantro, basil and (if desired) salt. 3. When working with egg roll wrappers, cover them with a damp kitchen towel so they donÂt dry out. Stuff wrappers one at a time: Place one tip facing you like a diamond shape on a flat work surface. Place 1/3 a cup of filling 1 inch from the bottom point and across the wrapper to within 1 inch of each side. Fold bottom tip up over filling and roll away from you halfway up. Brush egg over exposed edges with a pastry brush. Fold in 1 inch side tips and finish rolling TIGHTLY (very important - or egg rolls will absorb more oil and taste ÂgreasyÂ). Place on a plate seam-side down. Repeat procedure with the rest of the wrappers. Keep finished egg rolls covered with a damp towel. 4. Heat 1 & 1/2 cups of oil in a 10 inch skillet until it begins to bubble a bit on top. (To test for temperature, drop a cube of bread into oil; it should brown within one minute). [I use my deep fryer - @ 370 degrees - drop in 3 or 4 egg rolls - cook 1 minute and turn and cook for another minute, or until golden brown.] 5. Add 3 or 4 egg rolls at a time to the oil and fry for 2 to 2 and 1/2 minutes on each side, or until golden brown. Drain on paper towel. Serve immediately.

Frequently with ethnic recipes, I would use Google translate from English to the native language, and search for recipes in the native language, then translate back to English. Here is one. There are thousands I guess. The videos are interesting: dcarch http://tw.myblog.yahoo.com/carol-jay/article?mid=137912 Homemade spring roll wrapper Practice of one Material: High-gluten flour 130g, water 250cc, salt 1 / 4 tsp olive oil 1 tablespoon Steps: 1. the salt in mixing high gluten flour 2. and then add water, stirring with a whisk the batter evenly into the silt 3. Finally, add olive oil and mix well 4. basin surface sealed plastic wrap and set wake up 1 hour 5. teppanyaki stove in a pan or wipe the surface of a thin layer of grease 6. the pan on the stove heating or Teppanyaki Open warm-Wei Huo (near the bottom of the pot a little by hand, feel the hot air can) 7. using heat-brush smear the mixture to complete the batter in the pan into a diameter of about 20cm wafer 8. see the dough from the edge of color to slowly pull the entire 9. order to complete the rest of the batter graded (Each piece should be pot roast residual Xiexie cleared away, and wipe a thin layer of grease) Added: 1. spread the batter to avoid repeating yourself, so as not to batter the thickness of the uneven 2. heating temperature must not be too high, so that the batter will immediately go for a smear Dried, resulting in difficulties in the process of brushing 3. roasting process do not bake too dry, or spring roll wrapper will become brittle hard, not to do Law parcels materials --------------------- - - - - - - - - Second approach Material: High-gluten flour 300g, water 240cc (180cc and into 60cc), salt, 1 / 4 tsp Steps: 1. high gluten flour and salt into pot, add water to 180cc 2. hand slowly mixed into a dough 3. and then knead dough about 7-8 minutes to produce reinforcing bar to the uniformity 4. and then joined the rest of 60cc water 5. kneading the dough with water slowly mixed into the batter thin soft 6. continued to knead 5-6 minutes until the batter hit rejection produce reinforcing bar 7. to complete the batter is very slippery and the present state of the slow flow 8. Also take a glass of water 9. directly on the completed batter surface water must be completely covered by batter (This method can be moisturizing, set wake up after the batter evenly elastic) 10. Place is set for 1 hour at room temperature wake 11. wake up set to complete the surface water drained, mix the batter again 12. plate or pan heat a little 13. with one hand to scoop up some batter and rotate pan already tepid lap 14. excess batter from the hands of the batter stick 15. see the dough from the edge of color to slowly pull the entire 16. order to complete the rest of the batter graded (complete one for each residue in the pot should be cleared away Xiexie) Added: Cold can put a plastic bag through the fridge saved, but not for the ice too long, Avoid hard, dry

Merry Christmas Ginny- Not much time this busy morning for posting, and this is probably too late to be helpful. Recipes for soft dinner rolls are as common as flip-flops in the summer, every common post-WWII cookbook like Betty Crocker, Good Housekeeping, Pillsbury, and the web sites for the yeast companies, will all have recipes for white dinner rolls made with active dry yeast. Prior to that, the homemaker used fresh yeast, and those are the soft white dinner rolls I remember my mother making. If I close my eyes I can still recall the wonderful smell you can only get by using fresh yeast, which is all but unavailable these days. Wal-Mart carried fresh yeast during November and December, and that was the last time I could find it in local stores. It's been at least 15-years since I last bought fresh yeast. The one thing those recipes have in common, and the one tip I can give when making them, is to use all-purpose flour like Gold Medal or Pillsbury, which are National Brands. That was the type of flour used. It wasn't until the advent of the automatic bread machine in the late 1980's that "bread flour" was available for household use. Nearly any recipe that has butter and milk in it will be the one to pick. Avoid using King Arthur All-Purpose or Robin Hood All-Purpose flour because they are higher in protein. If that is the type of flour you have to use, add a little more butter to the recipe (1/2 to 1 T.) to help cut the gluten-development. Hard rolls require flour milled from high-protein hard wheat flour (like bread flour), while soft rolls are best made with flour that is a mix of soft wheat and hard wheat - like National Brands of all-purpose flour. I have a rather interesting bread machine recipe for Soft White Bread that uses 1 cup of white cake mix, which is milled from low-gluten soft wheat, and that is the "secret" ingredient for soft bread. Before going gluten-free, when I wanted to make soft dinner rolls using whole wheat flour (I mill my own flour), I used a 3:2 mix of hard white wheat and soft white wheat (or used a low-gluten flour for the soft wheat like spelt or einkorn). I've been gluten-free for 4-years as of Jan. 1. I now find the smell of bread repulsive. For me, flour was a poison to my body, and for many people it's an addiction. The two isles of the store I try to avoid are the detergent isle due to the onslaught of all the toxic fragrances, and the bread isle. Best of luck on your gluten-free journey. My best advise is to stay clear of processed gluten-free foods due to the high-glycemic flours and starches they are made from. I use coconut flour and nut flour for baking, and have recently added banana flour to the mix, along with milling my own gluten-free flours from a variety of grains/seeds/beans, and I keep rice flour and starches, which are common to all-purpose g-f mixes, to a minimum. When I use rice flour, I soak, sprout, and dry brown rice myself, and mill it into flour to reduce the arsenic found in rice. Nearly all commercial g-f mixes and foods contain cheap, high-glycemic, rice flour. So you are trading one issue - gluten - for another potential issue - blood glucose (and diabetes). I've even been considering a 10-day grain detox to see if I should also eliminate corn from my diet. But I need to get through today, and get the visiting family on their way back to their homes (12-hours away) before the snow storm hits Saturday, before I can even contemplate a detox plan (lol)! -Grainlady