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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Shrimp Egg Rolls Recipe

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This recipe for Shrimp Egg Rolls, by , is from The Frazee Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kate Beaver


3 T. oil
1/2 c. finely chopped celery
3/4 c. shredded cabbage
4 finely chopped green onion
1/2 c. diced shrimp
1/2 c. drained chopped water chestnuts
1/2 c. bean sprouts
1 minced glove garlic
1/2 t. sugar
Pinch gingerroot
1 T. flour
2 T. cold water
Egg roll wrappers

Heat oil in skillet or wok. Stir fry celery, cabbage, and green onion. Add and stir fry shirmp for 3 minutes. Add and fry 5 more minutes, water chestnuts, bean sprouts, garlic, soy sauce, sugar, and ginger root. Cool the filling. Place 4T. of filling in rectangle shape on the center of each wrapper and fold up envelope style sealing the last fold with paste made of flour and cold water. Fry until golden brown in deep fryer,
heated to 375 or use oil about 1 inch deep in a skillet.

Egg Roll Additions:
chicken, hamburger, pork, mushrooms, bamboo shoots, shredded carrot, scrambled egg.

Personal Notes:
Personal Notes:
We like breakfast egg rolls, bacon egg and cheese with other added ingredients.




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