Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | Pk. commercially prepared |
\N \N | Egg roll wrappers |
2 cans | Small cooked shrimp, |
\N \N | Drained |
\N \N | (chicken or pork may also be |
\N \N | Sued) |
1½ cup | Diced celery |
3 cups | Chopped cabbage |
1½ cup | Fresh bean sprouts, rinsed |
½ cup | Chopped canned mushrooms |
3 tablespoons | Oil |
1 tablespoon | Soy sauce |
1 teaspoon | Salt |
1 teaspoon | Sugar |
Heat salad oil in a large skillet or wok and heat very hot. Add bean sprouts, cabbage and celery. Stir fry together for about 2 minutes until vegetables are coated with oil, crisp-tender, and bright green in color. DO NOT OVERCOOK. Add Remaining ingredients, toss, and transfer to a colander to drain.
To fill wrapper: Place ¼ ccup dilling diagonally on a wrapper. Fold corner over the filling and tuck point under. Fold up both edges, envelope style. Roll over tightly until flap is completely wound around. Moisten point to seal.
To cook: Heat oil in deep fryer or wok to 375 degrees. Deep fry rolls, two or three at a time, turning often until golden brown and crisp. (About 2 minutes) Drain on paper towels.
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