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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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.
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