| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Chinese | Chinese, Egg rolls | 1 | Servings |
INGREDIENTS
| 3/4 | lb | Chopped shrimp |
| 3 | tb | Peanut oil |
| 1 | c | Shredded cabbage |
| 1/4 | lb | Fresh bean sprouts |
| 1/2 | lb | Fresh green beans; (in thin diagonal slices) |
| 1/2 | c | Shredded carrots |
| 1/4 | c | Chopped onions |
| 1 | Clove minced garlic | |
| 1/4 | ts | Salt |
| 1/4 | ts | Dry mustard |
| 1 | Square egg roll wrappers |
INSTRUCTIONS
Heat peanut oil in kettle or deep fryer. Saute shrimp and add each remaining ingredient, except wrappers, every 1 to 2 minutes. Vegetables should remain tender-crisp. Place 1/4 to 1/3 cup mixture on each egg roll wrapper. Fold sides in approximately 1-inch. Roll up and "seal" with a mixture of cornstarch and water. Deep-fry at 365 degrees in peanut oil until golden brown. Drain on absorbent paper. Serve with soy sauce, hot mustard or sweet and sour sauce. Makes 8 to 10 egg rolls. Posted to recipelu-digest Volume 01 Number 388 by "Diane. Geary" <diane@keyway.net> on Dec 20, 1997
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