Shelly's Recipe

SHRIMP EGG ROLLS

Category: Deep Fried

4-1/2 tsp cornstarch
1/2 cup sugar
1 cup pineapple juice
1/2 cup white vinegar
2 tbsp ketchup
1 tsp soy sauce
1 can (6 oz) small shrimp, rinsed and drained or 1 cup frozen small cooked shrimp, chopped
1 cup canned bean sprouts, chopped
1 cup shredded cabbage
1 cup chopped onion
1/2 cup grated carrot
1 tbsp vegetable oil
1/2 tsp pepper
1/4 tsp salt
12 egg roll wrappers
Additional oil for deep-fat frying

For sweet-sour sauce, combine the cornstarch, sugar, pineapple juice, vinegar, ketchup and soy sauce in a saucepan until smooth. Bring to a boil, cook and stir for 1-2 minutes or until thickened. Remove from the heat, set aside.

In a large skillet, stir-fry the shrimp, bean sprouts, cabbage, onion and carrot in oil until crisp-tender, cool slightly. Stir in pepper and salt. Position egg roll wrappers with a long edge facing you. Spoon 1/4 cup of shrimp mixture on the bottom third of each wrapper. Fold bottom over filling, fold sides over filling toward center. Moisten top edge with water, roll up tightly to seal.

In a deep saucepan, electric skillet or deep-fat fryer, heat oil to 375 degrees. Fry egg rolls, a few at a time, for 4-5 minutes or until golden brown, turning often. Drain on paper towels. Serve with sweet-sour sauce. Yield: 1 dozen.