| 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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