Shrimp egg roll
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 12 | ounces | Cooked, minced shrimp |
| 2 | cups | Finely shredded Chinese cabbage |
| 8 | Water chestnuts, cut into thin strips | |
| 2 | Stalks celery, minced | |
| 1 | cup | Bean sprouts |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | Sugar |
| 6 | Egg roll wrappers | |
| 1 | Egg, beaten Oil for deep frying | |
Directions
Heat oil in wok or deep skillet; stir fry shrimp, chinese cabbage, water chestnuts, and celery for 2-3 minutes. Add bean sprouts, salt, soy sauce, and sugar. Put shrimp mixture in center of each egg roll wrapper. Brush edges with egg. Fold one corner in just beyond center.
Fold corners on either side into center, overlapping one another slightly. Then roll down remaining corner to form cylinder. Cover with dam Heat oil to 375. Fry egg rolls, three at a time, until skins are crisp and golden brown. Drain on paper towels, serve at once.
Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 11-21-94