Into blender container put
1 cup water
2 eggs
1 cup flour
1/4 teaspoon salt
Cover and blend on high speed for 15 seconds. Melt a small amount of butter in a 5- or 6-inch skillet. Let pan become hot. Pour in about 2 tablespoons batter and swirl pan to coat bottom with a thin layer of batter. Raise pan above heat for about 30 seconds. When pan-cake is set, but not brown, turn out onto a moist towel. Repeat until all but about 2 tablespoons of the batter have been used. Into container put
1/4 cup water chestnuts,drained
2 scallions, or green onions, coarsely cut
1 can bamboo shoots, drained
I stalk celery, coarsely cut
Add water just to cover. Cover and blend on high speed for 3 to 4 seconds, or until vegetates are chopped. Drain and empty into mixing bowl. Into container put
2 eggs
1 tablespoon soy sauce
1/4 teaspoon salt
Cover and blend on high speed for 3 seconds. Remove cover and, with motor on, gradually add
1 pound cleaned, cooked shrimp or 1 pound cooked chicken
Continue blending until smooth, stopping to stir down if necessary. Add to vegetables and mix. Place about 1 tablespoon of the filling on � of each pancake. Moisten edges with remaining batter. Fold sides of pancake toward center and roll up pancake, enclosing the filling. Fry at 365 F. in hot deep fat for about 5 minutes, or until golden on all sides. Drain on absorbent paper.. Makes 14 egg rolls.