Quick & Easy Egg Rolls
|Medium shrimp||6 Ounce, peeled, deveined|
|Oyster sauce||1 Teaspoon|
|Low salt soy sauce||1 Teaspoon|
|Peanut oil/Vegetable oil||2 Teaspoon|
|Chopped celery||1 Cup (16 tbs)|
|Frozen chopped spinach||10 Ounce, thawed, drained, and squeezed dry (1 Package)|
|Bean sprouts||1 1⁄4 Cup (20 tbs)|
|Chopped mushrooms||1⁄2 Cup (8 tbs)|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Chopped bamboo shoots||1⁄2 Cup (8 tbs)|
|Chopped water chestnuts||1⁄4 Cup (4 tbs)|
|Chopped lean ham||8 Ounce (1 1/2 Cups)|
|Egg roll wrappers||18|
|Cooking spray||1 Tablespoon|
1. Chop shrimp, and set aside. Combine sugar and next 3 ingredients in a small bowl; stir well, and set aside.
2. Heat oil in a wok or large nonstick skillet over medium-high heat. Add celery; stir-fry 2 minutes. Add spinach and next 5 ingredients; stir-fry 1 minute. Add shrimp; stir-fry 2 minutes or until shrimp turn pink. Add ham and soy sauce mixture; stir-fry 1 minute. Spoon mixture into a bowl; let cool 10 minutes.
3. Preheat oven to 400°.
4. Spoon 1/4 cup stir-fry mixture into center of each egg roll wrapper. Fold sides of wrapper over filling. Lightly brush exposed sides of wrapper with water, and roll up jelly-roll fashion. Gently press seam to seal. Coat egg rolls with cooking spray (do not coat rolls, if freezing). Place egg rolls on a baking sheet coated with cooking spray. Bake at 400° for 10 minutes; turn egg rolls over, and bake an additional 10 minutes or until lightly browned.