| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Grains | Ethnic | 1 | Servings | |
INGREDIENTS
| Pk. commercially prepared | ||
| Egg roll wrappers | ||
| 2 | cn | Small cooked shrimp, |
| Drained | ||
| (chicken or pork may also be | ||
| Sued) | ||
| 1 1/2 | c | Diced celery |
| 3 | c | Chopped cabbage |
| 1 1/2 | c | Fresh bean sprouts, rinsed |
| 1/2 | c | Chopped canned mushrooms |
| 3 | tb | Oil |
| 1 | tb | Soy sauce |
| 1 | ts | Salt |
| 1 | ts | Sugar |
INSTRUCTIONS
Heat salad oil in a large skillet or wok and heat very hot. Add bean sprouts, cabbage and celery. Stir fry together for about 2 minutes until vegetables are coated with oil, crisp-tender, and bright green in color. DO NOT OVERCOOK. Add Remaining ingredients, toss, and transfer to a colander to drain. To fill wrapper: Place 1/4 ccup dilling diagonally on a wrapper. Fold corner over the filling and tuck point under. Fold up both edges, envelope style. Roll over tightly until flap is completely wound around. Moisten point to seal. To cook: Heat oil in deep fryer or wok to 375 degrees. Deep fry rolls, two or three at a time, turning often until golden brown and crisp. (About 2 minutes) Drain on paper towels. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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