*  Exported from  MasterCook  *

                        Shrimp Chinese Egg Rolls

Recipe By     : Diane. Geary <[email protected]> on Dec 20, 1997
Serving Size  : 1    Preparation Time :0:00
Categories    : Chinese                          Appetizers

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/2  lb            Raw shrimp -- shelled, deveined
  1      ts            Sherry
    1/2  ts            Corn starch
    1/2  ts            Salt
  2      tb            Oil
  4      c             Celery -- finely chopped
  1 1/2  ts            Salt
    1/2  ts            Sugar
    1/2  lb            Fresh green sprouts
    1/2  c             Fresh mushrooms
  1      tb            Corn or peanut oil
 32                    Egg roll wrappers -- up to 36

Place shrimp, sherry, corn starch, and salt in heated oil in frying
pan and cook, stirring mixture until shrimp is pink (no longer); set
aside. Heat 2 tb oil and chopped celery, stirring rapidly for
2 minutes. Add salt and sugar.

Add mushrooms and bean sprouts and cook 3 minutes. Last, add cooked
shrimp. Turn into colander and drain well; cool. Too wet a mixture
will cause rolls to split. Fill commercial egg rolls on a diagonal,
turning in ends and roll sealing. Fry in hot grease and serve with
rice and topping for rolls of apricot jam and hot mustard. Dilute jam
with water.


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