Shrimp chinese egg rolls
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Raw shrimp; shelled and deveined |
| 1 | teaspoon | Sherry |
| ½ | teaspoon | Cornstarch |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Oil |
| 4 | cups | Finely chopped celery |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Sugar |
| ½ | pounds | Fresh green sprouts |
| ½ | cup | Fresh mushrooms |
| 1 | tablespoon | Corn or peanut oil |
| 32 | Egg roll wrappers (in vegetable department); (32 to 36) | |
Directions
Place shrimp, sherry, cornstarch and salt in heated oil in frying pan and cook, stirring mixture until shrimp is pink (no longer); set aside. Heat 2 tablespoons oil and chopped celery, stirring rapidly for 2 minutes. Add salt and sugar.
Add mushrooms and bean sprouts and cook 3 minutes. Last, add cooked shrimp.
Turn into colander and drain well; cool. Too wet a mixture will cause rolls to split.
Fill commercial egg rolls on a diagonal, turning in ends and roll sealing.
Fry in hot grease and serve with rice and topping for rolls of apricot jam and hot mustard. Dilute jam with water.
Posted to recipelu-digest Volume 01 Number 388 by "Diane. Geary" <diane@...> on Dec 20, 1997