Chinese Egg Rolls

While these are not your typical egg rolls, they are quite good. I like the idea of using shrimp. Its not your traditional ingredients list for egg rolls but we enjoy them all the same.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups  finely chopped raw shrimp
• 1  cup  finely chopped celery
• 8 1⁄2 ounces water chestnuts, finely chopped
• 1⁄2 cup  finely chopped green onion
• 1  garlic clove
• 2  tablespoons soy sauce
• 2  tablespoons cornstarch
• 1⁄4 teaspoon fresh ginger
• 6  tablespoons  oil
•  egg roll wrap

Directions

1. In large skillet heat 3 T. corn oil over medium heat; add shrimp, celery, water chestnuts, green onion and garlic.
2. Cook 1 to 2 minutes or until shrimp turn pink.
3. Stir in soy sauce, cornstarch and ginger.
4. Spread 2 T. filling down center of each wrapper.
5. Tuck sides over filling and roll up, securing with wooden pick if necessary.
6. In skillet heat remaining 3 T. oil; add egg rolls, a few at a time and brown on all sides.