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Shrimp Egg Roll Filling Recipe

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

Ben Stohler
Added: Wednesday, December 10, 2008


1/2 lb. raw shrimp, cleaned, deveined
1 tsp sherry
1 tsp salt
1/2 tsp corn starch
3 Tbsp oil
2 c. finely diced celery
1/2 tsp sugar
1 Tbsp water
1/2 c. fresh bean sprouts
1 c. shredded lettuce
1 c. finely chopped water chestnuts

Combine shrimp, sherry, salt and corn starch in a small bowl. Let stand about 15 minutes. Heat 1 Tbsp oil in wok. Add shrimp mixture and stir-fry until shrimp are firm and pink. Spoon contents of wok into a mixing bowl. Add remaining oil to wok. Add celery, stir-fry about 2 to 3 minutes. Add sugar and water. Cover and steam for 1 minute. Uncover, and stir-fry until liquid evaporates. Add to shrimp mixture. Add remaining ingredients and blend. Cool before using. Makes filling for 14 to 16 egg rolls.




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