directions
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1
In a wok or large skillet, heat vegetable oil over medium heat
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2
Saute shrimp and green onion until golden, about 2 to 3 minutes
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3
Add bean sprouts, water chestnuts, soy sauce, ginger root, salt and white pepper
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4
Heat 1 minute
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5
Remove from heat
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6
Set aside to cool
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7
Stir beaten egg into shrimp mixture
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8
Spread 2 tablespoons filling along 1 side of each egg roll wrapper
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9
Fold over end of wrapper and roll up jelly-roll fashion
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10
Dip fingers into water and moisten free edge of each egg roll
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11
Using fingers, press edge to seal
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12
Cover completed egg rolls with plastic wrap to prevent drying
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13
Heat deep-frying oil to 365 ?F (185?C)
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14
At this temperature, a 1-inch cube of bread will turn golden brown in 50 seconds
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15
Deep-fry egg rolls in hot oil until surface is crisp, bubbly and golden, 3 to 4 minutes
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16
Serve with Sweet-Sour Sauce (See Recipe next page
SHRIMP EGG ROLLS
ingredients
- 1 full load pasta dough made into 10 egg roll wrappers, 5 to 6 inches square
- 1 tablespoon vegetable oil
- 2 cups cooked shrimp, finely chopped
- 1/3 cup sliced green onion
- 1/2 cup chopped fresh OR canned bean sprouts,
- 1 tablespoon minced water chestnuts
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger root
- 1/4 teaspoon salt 1/8 teaspoon white pepper
- 1 egg slightly beaten Oil for deep-frying Sweet-Sour Sauce, see below