"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Shrimp Egg Rolls Recipe

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This recipe for Shrimp Egg Rolls, by , is from The Ewart Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
karen ewart
Added: Saturday, December 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
14 ounces Chinese (Napa) Cabbage, sliced horizontally
Shrimp Filling-
1 1/2 c cooked shrimp, coarsely chopped
8 water chestnuts, minced
6 large green onions, thinly sliced
2 T. peanut butter
1 T sesame oil
1 T light soy sauce

10 egg roll skins
1 egg
Oil for Frying

Directions:
Directions:
The day before assembling egg rolls, cook cabbage in boiling
salted water for 30 seconds. Transfer to colander and run
under cold water until cabbage is cold to the touch. Drain.
Wrap in towels to absorb as much moisture as possible,
changing towels as they become saturated. Refrigerate
cabbage in towels overnight. (It should measure out to 2/3-
3/4 cup when finished)

Filling-
Combine cabbage with all ingredients for filling and mix
thoroughly using your hands. Taste and adjust seasoning;
filling should be highly seasoned.
Forming & cooking-
It is important to roll each cylinder tightly if you plan to serve
the egg rolls sliced. For each egg roll, shape about 3
tablespoons of filling with your hands into a firm cylinder about
4 inches long and 1 inch in diameter. Place cylinder diagonally
across lower middle of egg roll skin. Roll lower flap tightly
over filling, leaving upper triangle of wrapper exposed. Bring 2
side flaps securely across cylinder, making sure there are no
unnecessary wrinkles or there is no looseness in the wrapper
or oil will be retained in cooking. Lightly beat egg and use to
brush exposed triangle. Roll wrapper into tight neat package.
Repeat with remaining filling and egg roll skins.
Pour oil into wok or deep fryer to depth of 3 inches and heat to
375 or until a piece of green onion sizzles when dropped into
the oil. Deep fry egg rolls until golden brown, about 2 minutes.
Drain thoroughly on paper towels. They can be prepared to
this point, wrapped in paper towels and refrigerated. Reheat
in a 450 oven 10 minutes. ** We love these served with a
variety of dipping sauces, such as a soy ginger, hot mustard
or plum sauce.

Personal Notes:
Personal Notes:
A great party food!

 

 

 

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