Recipe - Egg Roll Recipe

Pk. commercially prepared
Egg roll wrappers
2 cn Small cooked shrimp,
Drained
(chicken or pork may also be
Sued)
1 One half cup Diced celery
3 cup Chopped cabbage
1 One half cup Fresh bean sprouts, rinsed
One half cup Chopped canned mushrooms
3 tablespoon Oil
1 tablespoon Soy sauce
1 teaspoon Salt
1 teaspoon Sugar

Heat salad oil in a large skillet or wok and heat very hot. Add bean
sprouts, cabbage and celery. Stir fry together for about 2 minutes
until vegetables are coated with oil, crisptender, and bright green
in color. DO NOT OVERCOOK. Add Remaining ingredients, toss, and
transfer to a colander to drain.

To fill wrapper: Place One fourth ccup dilling diagonally on a wrapper. Fold
corner over the filling and tuck point under. Fold up both edges,
envelope style. Roll over tightly until flap is completely wound
around. Moisten point to seal.

To cook: Heat oil in deep fryer or wok to 375 degrees. Deep fry
rolls, two or three at a time, turning often until golden brown and
crisp. (About 2 minutes) Drain on paper towels.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip