Yam's eggrolls
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Prepared egg roll wrappers |
| 2 | cans | (small) tiny shrimp; drained and rinsed |
| 1½ | cup | Diced celery |
| 3 | cups | Chopped cabbage |
| 1½ | cup | Fresh bean sprouts; rinsed |
| 1 | can | (4 oz) mushrooms; drained and chopped |
| 3 | tablespoons | Oil |
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Sugar |
Directions
Put oil into a large skillet or wok and heat very hot. Add bean sprouts, cabbage, and celery. Stir fry together for about 2 minutes, or until vegetables are tender-crisp, and bright green in color. DO NOT OVERCOOK.
Remove from heat. Stir in remaining ingredients. Mix well. Place in a colendar to drain.
TO FILL WRAPPER: Place ¼ cup filling diagonally on wrapper. Fold corner over the filling and tuck point under. Fold up both edges, envelope style.
Roll over tightly till flap is completely wound around. Moisten flap to seal.
TO COOK: Heat oil in deep fryer to 375 degrees. Deep fry rolls, three at a time, turning often, until golden brown and crisp. Drain on paper towels.
Serve with duck sauce and hot mustard. (I buy those from the grocery store...)
Posted to EAT-L Digest by "Sharon H. Frye" <shfrye@...> on Jan 20, 1998