Egg Rolls

INGREDIENTS

INSTRUCTIONS

Shell, devein, rinse and drain shrimps. Cut into small pieces. Mix in a
bowl sherry, salt and cornstarch and add shrimp. Coat well. Wash and drain
sprouts. Cut mushrooms; chop celery. Heat 1 tbsp. oil in frying pan over
high flame and add shrimps. Stir and cook until all shrimps turn pink.
Place in dish and set aside. In clean frying pan heat 2 tbsp. oil and add
celery. Stir rapidly over high heat for about 2 minutes. Celery must remain
crisp. Add salt and sugar and continue to cook until ready but still crisp.
Add mushrooms and mix thoroughly. Add a splash of water or broth if
necessary. Add bean sprouts and mix a few times. Last, add the cooked
shrimps and stir a few times. Turn into colander and let all juice drain
off. COOL THOROUGHLY BEFORE USING AS FILLING. Roll filling in egg roll
skins. May be frozen at this point. Heat oil to 375 degrees and deep fry
the egg rolls until each is golden brown, 3-5 minutes. Allow to drain on
paper towels. Serve hot with Chinese mustard and sweet & sour sauce. Can
also freeze after frying for 1 minute. Allow to drain on paper towels
before freezing. When serving time arrives, deep fry again until golden
brown. DO NOT CROWD IN FRYER. Sweet and sour sauce may be made by melting a
little orange marmalade and adding vinegar, a drop of soy sauce and
dissolved cornstarch. This can be done at the last minute and served warm,
or early on and kept refrigerated.
Note: The number of servings is a guess. I haven't made this in 15 years
and can't remember how many it makes. Sharon Nardo
NOTES : If you can find them, add dried tree ears, rehydrated and chopped
along with the mushrooms.
Recipe by: Deen Terry
Posted to MC-Recipe Digest V1 #794 by Sharon Nardo <snardo@OnRamp.NET> on
Sep 20, 1997

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