Shrimp Egg Roll Filling
|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)|
|Soy sauce||1 Tablespoon|
|Egg roll wrappers||8 (6X6 Inches Each)|
|Egg||1 , beaten (For Sealing)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
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 375Â°F, until brown and crisp.
Serve at once.