Shrimp egg rolls
1 Servings
Ingredients
| Quantity | 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 | |
Directions
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