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Egg Roll Recipe

Pk. Commercially prepared
Egg roll wrappers
2 cn Small cooked shrimp, drained (chicken or pork may also be used)
1 1/2 c Diced celery
3 c Chopped cabbage
1 1/2 c Fresh bean sprouts, rinsed
1/2 c Chopped canned mushrooms
3 tb Oil
1 tb Soy sauce
1 ts Salt
1 ts Sugar


Heat salad oil in a large skillet or wok and heat very hot. Add bean sprouts, cabbage and celery. Stir fry together for about 2 minutes until vegetables are coated with oil, crisp-tender, and bright green in color. DO NOT OVERCOOK. Add Remaining ingredients, toss, and transfer to a colander to drain.


To fill wrapper: Place 1/4 ccup dilling diagonally on a wrapper. Fold corner over the filling and tuck point under. Fold up both edges, envelope style. Roll over tightly until flap is completely wound around. Moisten point to seal.


To cook: Heat oil in deep fryer or wok to 375 degrees. Deep fry rolls, two or three at a time, turning often until golden brown and crisp. (About 2 minutes) Drain on paper towels.



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