Egg Roll Sauce
INGREDIENTS:
Pk. commercially prepared
Egg roll wrappers
2 cn Small cooked shrimp,
Drained
(chicken or pork may also be
Sued)
1 1/2 c Diced celery
3 c Chopped cabbage
1 1/2 c Fresh bean sprouts, rinsed
1/2 c Chopped canned mushrooms
3 tb Oil
1 tb Soy sauce
1 ts Salt
1 ts Sugar
Pk. commercially prepared
Egg roll wrappers
2 cn Small cooked shrimp,
Drained
(chicken or pork may also be
Sued)
1 1/2 c Diced celery
3 c Chopped cabbage
1 1/2 c Fresh bean sprouts, rinsed
1/2 c Chopped canned mushrooms
3 tb Oil
1 tb Soy sauce
1 ts Salt
1 ts 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, crisp-tender, and bright green in color. DO NOT OVERCOOK. Add Remaining ingredients, toss, and transfer to a colander to drain.
To fill wrapper: Place 1/4 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
To fill wrapper: Place 1/4 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