Shelly's Recipe

SHRIMP EGG ROLLS

Category: Deep Fried

1 lb. Chinese cabbage (Napa)
2 stalks celery
1/2 lb. cooked shrimp
1/2 lb. cooked pork, chicken livers or chicken (finely chopped)
10 water chestnuts
1/3 c bamboo shoots
1 tsp salt
1 tsp sugar
Liberal dash pepper
1/2 tsp light soy sauce
1/4 tsp sesame oil
1 beaten egg
10 egg roll skins
3 cups oil

Boil cabbage and celery until very tender. Drain and squeeze out excess water. Shred very fine and set aside to drain further. Par-boil shrimp and fry or bake pork. Mince both. Shred water chestnuts and bamboo shoots. Mix all ingredients but egg together. Beat egg. Wrap filling in egg roll skins and seal with egg.

Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls. When skin turns light golden brown, remove from oil and drain (refrigerate them and finish the cooking process when needed). When cool, drop again into hot oil and fry until golden brown.