Recipe - Rebekahs Good Eggrolls

1 pack Prepared egg roll wrappers
2 small Cans tiny shrimp; drained
and rinsed
1 One half cup Diced celery
3 cup Chopped cabbage
1 One half cup Fresh bean sprouts; rinsed
1 cn (4 oz) mushrooms; drained
and chopped
3 tablespoon Oil
1 tablespoon Soy sauce
1 teaspoon Salt
1 teaspoon Sugar

From: "Sharon H. Frye" shfrye@pen.k12.va.us

Put oil into large skillet or wok, and heat very hot. Add bean sprouts,
cabbage, and celery. Stir fry together for about 2 minutes, or until
vegetables are tendercrisp and bright green in color. DO NOT OVERCOOK.
Remove from heat. Stir in remaining ingredients (except wrappers). Mix
well. Place in a colendar to drain.

TO FILL WRAPPER: Place One fourth cup filling diagonally on wrapper. Fold corner
over filling and tuck point under. Fold up both edges, envelope style. Roll
over tightly till flap is completely wound around. Moisten flap to seal.

TO COOK: Heat oil in deep fryer to 375 degrees. Deep fry rolls, three at a
time, turning often, until golden brown and crisp. Drain on paper towels.

PS....I buy the premade duck sauce and hot mustard sauce for these.

Posted to recipeludigest by jeryder@juno.com on Mar 23, 1998