Yam's eggrolls

1 Servings

Ingredients

Quantity Ingredient
1 pack Prepared egg roll wrappers
2 cans (small) tiny shrimp; drained and rinsed
1½ cup Diced celery
3 cups Chopped cabbage
1½ cup Fresh bean sprouts; rinsed
1 can (4 oz) mushrooms; drained and chopped
3 tablespoons Oil
1 tablespoon Soy sauce
1 teaspoon Salt
1 teaspoon Sugar

Directions

Put oil into a large skillet or wok and heat very hot. Add bean sprouts, cabbage, and celery. Stir fry together for about 2 minutes, or until vegetables are tender-crisp, and bright green in color. DO NOT OVERCOOK.

Remove from heat. Stir in remaining ingredients. Mix well. Place in a colendar to drain.

TO FILL WRAPPER: Place ¼ cup filling diagonally on wrapper. Fold corner over the filling and tuck point under. Fold up both edges, envelope style.

Roll over tightly till flap is completely wound around. Moisten flap to seal.

TO COOK: Heat oil in deep fryer to 375 degrees. Deep fry rolls, three at a time, turning often, until golden brown and crisp. Drain on paper towels.

Serve with duck sauce and hot mustard. (I buy those from the grocery store...)

Posted to EAT-L Digest by "Sharon H. Frye" <shfrye@...> on Jan 20, 1998

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