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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 9 |
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These very flavorful egg rolls are a special treat and one of our favorite hot hors d'ouerves. They can be partially fried for re-heating later or cooked until golden brown. Ingredients:
2 celery ribs, finely chopped |
2 tablespoons butter |
1-1/2 pounds uncooked medium shrimp, peeled, deveined and chopped |
4 green onions, chopped |
1/2 cup chopped water chestnuts |
2 tablespoons creamy peanut butter |
1 teaspoon salt |
1 teaspoon sugar |
dash pepper |
dash cayenne pepper |
9 egg roll wrappers |
oil for deep-fat frying |
sweet 'n' sour sauce: |
1 can (12 ounces) apricot cake and pastry filling |
1/2 cup sugar |
1/2 cup white vinegar |
1/4 cup water |
1/4 teaspoon salt |
Directions:
1. In a large skillet, saute celery in butter until tender. Add shrimp and onions; cook until shrimp turns pink. Stir in the water chestnuts, peanut butter, salt, sugar, pepper and cayenne; heat through.
2. Place 2 heaping tablespoonfuls of shrimp mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
3. In an electric skillet or deep fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Combine sauce ingredients; serve with egg rolls. Yield: 9 egg rolls (2 cups sauce).
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