Shrimp egg rolls

Yield: 1 Servings

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 \N Clove minced garlic
¼ teaspoon Salt
¼ teaspoon Dry mustard
1 \N 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

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