Recipe

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• 1 1/2 cups finely chopped raw shrimp
• 1 cup finely chopped celery
• 8 1/2 oz water chestnuts, finely chopped
• 1/2 cup finely chopped green onion
• 1 garlic clove
• 2 tbsp soy sauce
• 2 tbsp cornstarch
• 1/4 tsp fresh ginger
• 6 tbsp oil
• egg roll wrap

• 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.