 |
Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
They keep nicely in the freezer for up to a month (thaw completely before frying) and for up to 24 hours in the fridge. Ingredients:
1/2 lb raw shrimp, peeled,deveined and chopped |
1/2 cornstarch |
2 teaspoons dry sherry |
peanut oil or salad oil |
1/2 lb bean sprouts, chopped |
2 shallots, peeled and finely chopped |
1/4 cup chopped fresh mushrooms |
1/2 cup finely chopped celery |
1 clove garlic, minced |
15 egg roll wraps |
Directions:
1. Mix together shrimp, cornstarch and sherry.
2. Heat 1 tablespoon oil in wok or skillet until hot.
3. Add shrimp mixture and stir-fry until pink.
4. Remove from wok.
5. Add more oil if necessary.
6. Add bean sprouts, mushrooms and shallots.
7. Stir-fry 1 minute.
8. Remove from wok.
9. Add a little more oil.
10. Stir-fry celery and garlic for 2 minutes.
11. Add shrimp and bean sprout mixture to wok.
12. Toss to mix well.
13. Transfer to colander to drain and cool for 15 minutes.
14. Egg roll filling directions-.
15. Make a sealer for folding egg roll by stirring together 1 Tbsp flour and 2 Tbsp water.
16. Keep egg roll wrappers under a damp towel to keep them moist as your filling egg rolls.
17. Place 1 egg roll wrapper with 1 corner facing you.
18. Place 3 tablespoons of filling on the center of the wrapper.
19. Fold bottom corner over filling.
20. Moisten left and right corners with the sealer.
21. Fold them to the center, over filling sealing them to the bottom corner.
22. Brush sealer onto the top corner edges.
23. Roll egg roll up away from you enclosing filling tightly.
24. Press top corner onto egg roll to seal (like an envelope).
25. Repeat for each egg roll.
26. To fry egg roll, pour oil 3 inches deep into wok or Dutch oven.
27. Heat oil to 375 degrees.
28. Fry egg rolls 3 or 4 at a time, turning once, until brown.
29. Drain on paper towel.
|
|