Shrimp Egg Rolls
|Cooked shrimp||1 Cup (16 tbs), chopped|
|Canned bean sprouts||1 Cup (16 tbs), drained and chopped|
|Finely chopped celery||1 Cup (16 tbs)|
|Canned mushrooms||1⁄2 Cup (8 tbs), drained and chopped|
|Salt||2 1⁄2 Teaspoon|
|Monosodium glutamate||1 Teaspoon|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
Mix shrimp, bean sprouts, celery, mushrooms, 1 1/2 teaspoons salt, monosodium glutamate and sugar; refrigerate.
To make wrappers combine flour, remaining salt and 3 beaten eggs.
Stir in water, a little at a time, until a smooth thin batter is formed.
For each wrapper heat 1 tea spoon oil in 7 inch skillet over medium heat.
Pour in 3 tablespoons batter.
Rotate skillet so batter covers bottom; cook until surface is set.
Do not turn wrappers.
Carefully slide wrapper onto paper towel.
Repeat process until all batter is used.
Drain shrimp filling; place 1 heaping tablespoonful on wrapper.
Fold 2 sides of wrapper over filling; brush exposed parts of wrapper with some of remaining beaten egg.
Start from filling end and roll up filling in wrapper.
When all rolls are filled, refrigerate, uncovered, 1 hour.
Heat 1 inch of oil in skillet to 375 degrees.
Fry until well browned on both sides.
When all rolls have been fried, reheat, uncovered, in 400 degree oven for about 10 minutes.
Serve with hot mustard sauce or sweet and sour sauce.