|Shrimp Egg Rolls|
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Shrimp Egg Rolls
2 Tbsp vegetable oil
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 damp towel. 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.
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