Egg Rolls (Two portions)
These simple egg rolls, adapted from a 1900 cookbook, offer a taste of history with a modern twist. The flaky dough and savory filling create a comforting and satisfying snack. This recipe is perfect for a quick lunch or a light dinner, offering a delightful combination of textures and flavors. The recipe uses simple ingredients and is easy to prepare.
Ingredients
- 1 1/2 cups All-purpose flour
- 2 tablespoons Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
- 2 teaspoons Baking powder
- 1 tablespoon Egg
- 1/4 teaspoon Salt
- 1/2 cup Milk
- 1 tablespoon Milk
- 1 teaspoon Sugar
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Instructions
- 1In a large bowl, mix and sift the flour, baking powder, and salt. Cut in the butter (or shortening) using a knife until the mixture resembles coarse crumbs. Add the egg and milk, using the knife to make a soft dough. Toss the dough onto a lightly floured board.
- 2Roll out the dough on the floured board.
- 3In a small bowl, mix the milk and sugar. Brush the top of the egg rolls with this mixture before baking.
- 4Preheat oven to 375°F (190°C). Bake for 30 minutes, or until golden brown.
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