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Egg Rolls in Soup

Soups and Congees

Egg Rolls in Soup
1 pound fresh shrimp, shells and veins discarded
½ cup rendered chicken fat
2 egg whites
1 teaspoon Chinese rice wine
1 teaspoon chicken bouillon
¼ teaspoon ground white pepper
2 pieces six-inch square seaweed
5 chicken eggs
1 salted duck egg
1 Tablespoon vegetable oil
6 cups chicken broth
2 pieces six-inch square seaweed

1. Mix shrimp and chicken fat into a paste, then add the egg whites, rice wine, salt, and the bouillon powder.
2. Beat both eggs together.
3. Heat a wok or small fry pan, and make the eggs into individual six-inch omelets. Then put some seaweed on each omelet, then the shrimp mixture, and then roll them from both outsides to the center. Cut them into one-inch slices and set them so they show their twin rolls as seen on page 23.
4. Heat the broth and put two rolls onto the bottom of each soup bowl, pour on some heated broth, and serve.

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