Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Vegetable oil 1 c Bean sprouts
12 oz Cooked, minced shrimp 1 ts Salt
2 c Finely shredded Chinese 1 tb Soy sauce
-cabbage 1 ts Sugar
8 Water chestnuts, cut into 6 Egg roll wrappers
-thin strips 1 Egg, beaten
2 Stalks celery, minced -Oil for deep frying

Heat oil in wok or deep skillet; stir fry shrimp, chinese cabbage,
water chestnuts, and celery for 2-3 minutes. Add bean sprouts, salt,
soy sauce, and sugar. Put shrimp mixture in center of each egg roll
wrapper. Brush edges with egg. Fold one corner in just beyond center.
Fold corners on either side into center, overlapping one another
slightly. Then roll down remaining corner to form cylinder. Cover
with dam Heat oil to 375. Fry egg rolls, three at a time, until skins
are crisp and golden brown. Drain on paper towels, serve at once.

Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's
Collection Submitted By CAROLYN SHAW On 11-21-94

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