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.

For 6 large eggs, use 1 1/2 lb good sausage, divided into 6 large patties. Roll eggs in flour, then cover with the sausage, and roll in bread crumbs. I put them in the palm of my hands and rolled them softly before the bread crumbs. Then store them on wax paper in a container overnite. I take them out of refrig at least 1/2 hrs ahead of baking. Bake on a broiler pan that I sprayed lightly with pan. Set oven for 400. Bake them 15 minutes, then turn and 15 more minutes. Should be perfectly done. NOW be prepared for the sausage on some of them to separate. That's ok, cause when you cut them in half, cut where there is the flaw. This morning I had to cook mine a bit longer, cause the first one I cut was still a little pink. Then they were a little overcooked. Ones I made yesterday, for Christmas, were cooked the exact same way and came out perfectly done. DUH! Think next time, I might use Jimmy Dean's with sage OR use Italian bread crumbs. If you have a good dijon mustard, put it out, as some like mustard spread on their eggs.You CAN make them the night before, and serve them cold. You cut them in half when serving.Let them cool a bit before attempting to cut. LOL, my son loves these, and when I asked him if he had eaten one, his reply was: MOM, I already ate three. Enjoy. Hope I helped.

I am so sorry I didn't get back to you all yesterday. Our internet went out at 4am Sun. morning and only now got fixed. Lightening. I ended up doing one pan at a time. What made it easy is each pan is supposed to sit for at least 20 min. before going in the oven. So while one pan was cooking, the other pan was resting, and so on. I do have room to set them side by side, but I wasn't going to risk it, since I had spent 4 hours on my feet by then. :)

Thanks, Ann! This reads like a hybrid between the two types. I'll definitely give it a try. As one would expect, your biscuits are lovely. ;) Martha, I'm not familiar with "beaten biscuits". Amylou's linked recipe is pretty much the method I used to use though a wire pastry blender rather than an FP (I don't remember the proportions at all). It sounds a bit baking powder heavy, but I can tweak if it's not just right. It's a good starting place. Ann's biscuits sound like a good blend of not worked and folded. So, of course, I looked beaten biscuits up. :) Talking about developing gluten!! Garden & Gun has a very amusing article about them, starting: The beaten biscuit doesn’t disintegrate into buttery crumbs. It lacks the tang of buttermilk and the lightness of baking powder. It’s a dense holdover from the antebellum era that can require more than an hour of hard work, or a bulky, nearly extinct piece of equipment. Then continues after awhile with: While the delicate crumb of the buttermilk biscuit requires pampering from mixing bowl to oven to table, the work of beaten biscuit–making is prolonged and violent, and was often left to enslaved cooks in centuries past. To create layers in the dough, bakers armed with rolling pins, axe handles, and even hammers whomp and fold it until it resembles a blistered hunk of putty, anywhere from forty-five minutes to an hour and a half. Those hard-earned layers inflate just slightly in a hot oven, releasing steam through the holes traditionally poked into each biscuit with a fork. The effect doesn’t compare to that of baking powder, but a little bit of rise was better than no rise all for nineteenth-century bakers without ready access to leaveners. And today, proponents of the beaten biscuit say that its firm texture and unobtrusive flavor are the reasons why it pairs better with country ham than its flakier kin. “In Europe, you eat ham with crackers,” Worley says. “Beaten biscuits have that crackery texture, and they’re more neutral than buttermilk biscuits. People either get it or they don’t.” https://gardenandgun.com/recipe/the-art-of-the-beaten-biscuit/ Thank-you, Martha, for introducing this to me. When I was talking about the firmer texture, I meant something like what Ann shows. There's some directionality to the crumb, and it's not so melt in your mouth. Trailrunner's biscuits are cut, but barely patted into a cuttable mass. Their texture is more like drop biscuits, but fluffier, at least as I make them, and they're very lofty (loads of water and high heat).