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Shrimp Egg Roll Recipe

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This recipe for Shrimp Egg Roll, by , is from Haley Jansen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dad
Added: Thursday, November 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 T Oil
12 oz Shrimp, cooked and minced
2 c Chinese cabbage, finely chopped
8 Water chestnuts, cut into thin strips
2 stalks Celery, minced
1 C Bean sprouts, minced
1 t Salt
1 T Soy sauce
1 t Sugar
6 Egg roll wrappers
1 Egg, beaten

Directions:
Directions:
Heat oil in wok; stir fry shrimp, chinese cabbage, water chestnuts and celery for 2-3 minutes. Add bean sprouts, salt, soy sauce and sugar.

Put shrimp mixture in center of each egg roll wrapper. Brush edges with egg.

Fold one corner in jsut beyond center. Fold corners no either side into center, overlapping one another slightly.

Then roll down remaining corner to form cylinder. Cover with damp cloth.

Heat oil to 375 . Fry egg roills, three at a time, until skins are crisp and golden brown. Drain on paper towels.

Best served when warm.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40 min prep time
Personal Notes:
Personal Notes:
These are time consuming to make, best to have a food processor.
The end result is well worth the effort.
This can be increased in size to make how many ever you want.
They do freeze well, thaw and heat in oven.

 

 

 

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