| 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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