shrimp egg rolls
| Measure | Ingredient |
|---|---|
| ¾ pounds | Chopped shrimp |
| 3 tablespoons | Peanut oil |
| 1 cup | Shredded cabbage |
| ¼ pounds | Fresh bean sprouts |
| ½ pounds | Fresh green beans; (in thin diagonal slices) |
| ½ cup | Shredded carrots |
| ¼ cup | Chopped onions |
| 1 | Clove minced garlic |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Dry mustard |
| 1 | Square egg roll wrappers |
Heat peanut oil in kettle or deep fryer. Saute shrimp and add each remaining ingredient, except wrappers, every 1 to 2 minutes. Vegetables should remain tender-crisp. Place ¼ to ⅓ cup mixture on each egg roll wrapper. Fold sides in approximately 1-inch. Roll up and "seal" with a mixture of cornstarch and water. Deep-fry at 365 degrees in peanut oil until golden brown. Drain on absorbent paper. Serve with soy sauce, hot mustard or sweet and sour sauce. Makes 8 to 10 egg rolls.
Posted to recipelu-digest Volume 01 Number 388 by "Diane. Geary" <diane@...> on Dec 20, 1997
Similar recipes
- Chicken-shrimp egg rolls
- Chinese casserole
- Chinese egg rolls
- Chinese roll ups
- Chinese salad
- Chinese shrimp
- Chinese: egg rolls
- Hot rolls
- Pizza roll
- Rolled dumplings
- Rolled sandwiches
- Rolls
- Seafood egg rolls
- Shrimp appetizers
- Shrimp chinese egg rolls
- Shrimp dumplings
- Shrimp roll
- Shrimp rolls
- Spring rolls (chinese)
- Vegetarian egg rolls
Random recipe of the day
Follow us
