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There
are two large restaurants in the pavilion of Hong Kong. The
Sun
Luck, decked out with hundreds of kites hung from the ceiling, offers
popular and gourmet Chinese dishes. The Crown Colony Club,
whose
entrance is the stern of an Oriental junk, opens up in to a garden
where diners may eat at canopied tables.*
CHUNKIN
Chinese
Spring Rolls (Egg Rolls)**
PANCAKES
2 cups flour
2 eggs, beaten
2 & 1/2 cups water
Vegetable oil
Make
a smooth batter of the flour, eggs, and water. Heat a little
oil
in a 7-inch skillet; pour in just enough of the batter to coat the
bottom thinly. Keep over low heat until set, then turn out
onto a
plate, bottom side up. Repeat until all the pancakes are
made.
(Reserve 3 tablespoons of batter for sealing.)
FILLING
6 dried mushrooms
1/2 pound raw pork, cut in matchlike pieces
1 teaspoon cornstarch
1 tablespoon dry sherry
3/4 teaspoon salt
2/3 cup vegetable oil
1/2 cup sliced green onions
2 cups julienne-cut bamboo shoots
1 can bean sprouts, drained
3 tablespoons soy sauce
1 quart vegetable oil
Soak
the mushrooms in warm water 15 minutes. Drain and cut in
narrow,
small pieces. Toss the pork with cornstarch, sherry, and
salt.
Heat 1/3 cup oil in a skillet; sauté the pork 5 minutes.
Remove. Heat the remaining 1/3 cup oil in a
skillet; add
the mushrooms, green onions, bean sprouts, and bamboo shoots; sauté 5
minutes. Return the pork and add the soy sauce; cook 1
minute.
Cool.
Place 2 tablespoons filling on one side of the
pancake. Make one turn to cover filling, fold in opposite
ends
and roll up. Seal the edges with a little reserved batter.
Heat
the 1 quart oil to 375 degrees. Fry the rolls until crisp and
golden brown. Drain and cut in 3 crosswise slices.
Serve
hot.
Makes about 2 dozen egg rolls.
*Pavilion/Restaurant Description
- New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.)
**Recipe - New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.) |
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