Shrimp egg roll

6 servings

Ingredients

QuantityIngredient
2tablespoonsVegetable oil
12ouncesCooked, minced shrimp
2cupsFinely shredded Chinese cabbage
8Water chestnuts, cut into thin strips
2Stalks celery, minced
1cupBean sprouts
1teaspoonSalt
1tablespoonSoy sauce
1teaspoonSugar
6Egg roll wrappers
1Egg, 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