Shrimp Egg Rolls

Tried this recipe for the first time a couple days ago and it was SO yummy! Had to share. :)

Shrimp Egg Rolls

Ingredients:
2 tablespoons vegetable oil
12 ounces shrimp, cooked and minced
4 scallions, chopped fine
2 cups Chinese cabbage, finely shredded (I used Napa Cabbage)
2 carrots, shredded
8 water chestnuts, cut into small, thin strips
2 stalks celery, minced
1 cup bean sprouts
1 1/4 teaspoons salt
2 tablespoon soy sauce
3/4 teaspoon sugar
egg roll wrappers
1 egg, beaten

First heat your 2 Tablespoons of oil in either a wok and stir fry your shrimp, cabbage, carrots, water chestnuts, and celery for 3-4 minutes.

Then add in the bean sprouts, scallions, salt, soy sauce, and sugar, and stir thoroughly.

Add this shrimp mixture to each egg roll wrapper (about 3-4 tablespoons of mixture in each wrapper).

Wrap each egg roll shell like a burrito.

Wet edges with egg to help keep in place.

Fry egg rolls, a few at a time, until skins are crisp and golden brown, turning them as they brown.

Drain egg rolls on paper towels to get rid of excess oil and serve.

Serves 6-10 depending on size of egg roll wrappers.


Tanya