Original Egg Rolls

Make the crêpesHeat a 9-inch nonstick skillet over moderately high heat. Brush the skillet lightly with vegetable oil, then add 1/3 cup of the eggs, swirling the pan to coat evenly. Cook until light brown on the bottom and just set, 1 to 2 minutes. Transfer the crêpe to a plate and cover loosely to keep warm. Repeat with the remaining eggs, stacking the crêpes as they’re done, to form 6 total.

做填充在一个小碗中，用开水盖住干燥的shiitake蘑菇，静置直至变软约20分钟。沥干水分稀薄。

我n a small bowl, whisk the soy sauce with 1 tablespoon of the cornstarch, the wine, sesame oil, and 1/4 teaspoon of the sugar. In a large skillet, heat the 2 tablespoons of vegetable oil until shimmering. Add the shiitakes, bamboo shoots, button mushrooms, baby corn, celery, water chestnuts, carrot, and garlic. Stir-fry over moderately high heat until the vegetables are softened, about 8 minutes. Add the soy sauce mixture and cook until thickened, about 2 minutes. Scrape into a medium bowl, stir in the chicken, and season with salt and white pepper. Let cool completely, then refrigerate until chilled, about 30 minutes.

在一个小碗中，用1汤匙水搅拌剩余的1汤匙玉米淀粉。将1个薄饼放在工作表面上，将填充物的六分之一放在一端。将薄饼卷成整齐的捆绑包，折叠在侧面。用玉米淀粉浆涂鸡蛋卷的边缘，以密封。重复剩余的薄饼，然后填充以形成6个鸡蛋卷。

我n a medium bowl, whisk flour and remaining 1 teaspoon of sugar with 1 cup of water until smooth. In a large saucepan, heat 3 inches of vegetable oil to 350°. Fry egg rolls in two batches: Coat egg rolls in batter one at a time. Using tongs, carefully lower into the hot oil. Fry until lightly browned and crisp, 3 to 5 minutes. Transfer to paper towels to drain. Repeat with remaining egg rolls and batter. Serve immediately.