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Shrimp Egg Roll Filling

Gadget.Cook's picture
Ingredients
  Vegetable oil 2 Tablespoon
  Cooked shrimp 12 Ounce, minced
  Celery cabbage 2 Cup (32 tbs), sliced across the head into very fine shreds (Chinese)
  Water chestnuts 10 , shredded
  Celery stalks 2 , minced
  Bean sprouts 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Soy sauce 1 Tablespoon
  Sugar 1 Teaspoon
  Egg roll wrappers 8 (6X6 Inches Each)
  Egg 1 , beaten (For Sealing)
  Oil 2 Cup (32 tbs) (For Deep Frying)
Directions

Heat 2 tablespoons oil in the wok and stir fry shrimp, cabbage, water chestnuts, and celery for 2 to 3 minutes, until the green vegetables become brighter.
Add the bean sprouts.
Stir in the salt, soy sauce, and sugar.
Place mixture in egg roll wrappers and seal with beaten egg.
Deep fry a few at a time in oil at 375°F, until brown and crisp.
Serve at once.

Recipe Summary

Cuisine: 
American
Method: 
Fried
Ingredient: 
Shrimp
Servings: 
8

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