Shrimp Egg Rolls

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READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix together shrimp, cornstarch and sherry.
  • Heat 1 tablespoon oil in wok or skillet until hot.
  • Add shrimp mixture and stir-fry until pink.
  • Remove from wok.
  • Add more oil if necessary.
  • Add bean sprouts, mushrooms and shallots.
  • Stir-fry 1 minute.
  • Remove from wok.
  • Add a little more oil.
  • Stir-fry celery and garlic for 2 minutes.
  • Add shrimp and bean sprout mixture to wok.
  • Toss to mix well.
  • Transfer to colander to drain and cool for 15 minutes.
  • Egg roll filling directions---------------------.
  • Make a sealer for folding egg roll by stirring together 1 Tbsp flour and 2 Tbsp water.
  • Keep egg roll wrappers under a damp towel to keep them moist as your filling egg rolls.
  • Place 1 egg roll wrapper with 1 corner facing you.
  • Place 3 tablespoons of filling on the center of the wrapper.
  • Fold bottom corner over filling.
  • Moisten left and right corners with the sealer.
  • Fold them to the center, over filling sealing them to the bottom corner.
  • Brush sealer onto the top corner edges.
  • Roll egg roll up away from you enclosing filling tightly.
  • Press top corner onto egg roll to seal (like an envelope).
  • Repeat for each egg roll.
  • To fry egg roll, pour oil 3 inches deep into wok or Dutch oven.
  • Heat oil to 375 degrees.
  • Fry egg rolls 3 or 4 at a time, turning once, until brown.
  • Drain on paper towel.
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