Classic Shrimp Egg Rolls

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#36384

serves/makes:

ready in:
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.