It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Classic Shrimp Egg Rolls
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- #36384
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
14 egg roll wrappers
1/2 pound shrimp, peeled and deveined
1 teaspoon sherry
1 teaspoon salt
1/2 teaspoon cornstarch
3 tablespoons oil
2 cups celery, finely diced
1/2 teaspoon sugar
1 tablespoon water
1/2 cup bean sprouts, fresh
1 cup shredded lettuce
1 cup water chestnuts, finely chopped
directions
Combine shrimp, sherry, salt and cornstarch in a small non-metal bowl. Let stand about 15 minutes.
Heat 1 tablespoon oil in wok. Add shrimp mixture and stir-fry until shrimp are firm and pink. Spoon contents of wok into a mixing bowl. Add remaining oil to wok. Add celery and stir-fry about 2 - 3 minutes.
Add sugar and water. Cover and steam for 1 minute. Uncover and stir-fry until liquid evaporates. Add to shrimp mixture.
Add remaining ingredients and blend. Cool before using.
Place 1 tablespoon shrimp mixture in the middle of a egg roll wrapper and fold up like an envelope, moistening last flap with water so it sticks to itself.
Heat oil to 375 degrees F.
With tongs, lower 4 or 5 eggs rolls into hot fat. Fry for 3 - 4 minutes, or until golden brown and crisp. Drain on a double thickness of paper towels.
added by
ntpulliam
nutrition data
Nutritional data has not been calculated yet.
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