Egg roll recipe
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pk. commercially prepared | ||
| Egg roll wrappers | ||
| 2 | cans | Small cooked shrimp, |
| Drained | ||
| (chicken or pork may also be | ||
| 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 |
Directions
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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