* Exported from MasterCook * Shrimp Chinese Egg Rolls Recipe By : Diane. Geary 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. - - - - - - - - - - - - - - - - - -