Shrimp Egg Rolls
Home Food Dictionary Cooking Tips Cookbooks Submit Recipe Contact Us

Burritos
Ceviche
Chicken Chow Mein
Chinese Roast Pork
Chinese Spareribs
Curried Chicken
Fried Rice
Garam Masala
Gazpacho
General Tso's Chicken
German Apple Strudel
German Cheese Fritters
Jamaican Jerk Chicken
Korean Bulgogi
Lamb Gyros
Paella
Pork Potstickers
Shrimp Egg Rolls
Tamales
Tandoori Chicken
Tzaziki
Wiener Schnitzel

Shrimp Egg Rolls

2 Tbsp vegetable oil
12 oz cooked, minced shrimp
2 cups finely shredded Chinese cabbage
8 water chestnuts, cut into thin strips
2 stalks celery, minced
1 cup bean sprouts
1 tsp salt
1 Tbsp soy sauce
1 tsp sugar
6 egg roll wrappers
1 egg, beaten
oil for deep frying

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.


Copyright © 2010 Absolute Recipes All Rights Reserved | Most recipes have been submitted to this site, contact us if yours has been wrongfully listed.
privacy policy