| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Prepared egg roll wrappers |
| 2 |
sm |
Cans tiny shrimp; drained and rinsed |
| 1 1/2 |
c |
Diced celery |
| 3 |
c |
Chopped cabbage |
| 1 1/2 |
c |
Fresh bean sprouts; rinsed |
| 1 |
cn |
(4 oz) mushrooms; drained and chopped |
| 3 |
tb |
Oil |
| 1 |
tb |
Soy sauce |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
INSTRUCTIONS
From: "Sharon H. Frye" <shfrye@pen.k12.va.us>
Put oil into large skillet or wok, and heat very hot. Add bean sprouts,
cabbage, and celery. Stir fry together for about 2 minutes, or until
vegetables are tender-crisp and bright green in color. DO NOT OVERCOOK.
Remove from heat. Stir in remaining ingredients (except wrappers). Mix
well. Place in a colendar to drain.
TO FILL WRAPPER: Place 1/4 cup filling diagonally on wrapper. Fold corner
over filling and tuck point under. Fold up both edges, envelope style. Roll
over tightly till flap is completely wound around. Moisten flap to seal.
TO COOK: Heat oil in deep fryer to 375 degrees. Deep fry rolls, three at a
time, turning often, until golden brown and crisp. Drain on paper towels.
PS....I buy the pre-made duck sauce and hot mustard sauce for these.
Posted to recipelu-digest by jeryder@juno.com on Mar 23, 1998
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