Shrimp egg rolls


1/4 lb shrimp, chopped fine
1/2 lb ground pork
2 cup bean sprouts
1/2 cup green onion, diced
5 chinese mushrooms, diced fine
1/2 cup bamboo shots, diced
6 water chestnuts, diced fine

1 cup celery, diced fine
1 tsp ginger, minced
1/2 tsp sugar
1 tbsp soy sauce
1 tbsp sherry or rice vinegar
4 tbsp oil
1 tsp salt

1/2 tsp msg
1 tbsp cornstarch in 2 tbsp water
1 lb egg roll skins

How to prepare

Put oil in wok. Put all other ingredients except egg roll skins into wok and stir fry on high heat until ground pork is done. Thicken with cornstarch and water. Let mixture cool. Follow directions on egg roll skin package to roll after mixture is cool. Deep fry in hot oil until golden brown. Drain on paper towels. Makes about 14 egg rolls. To bake instead of frying, brush tops with oil and bake 13-15 min in 350

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