Egg Rolls


Finger Food
1/2 cup Chopped Scallions
2 Cloves Minced Garlic
1/2 cup Diced Celery
1-1/2 cups Chopped Carrot
1 lb Bean Sprouts
1 cup Chopped Mushroom
2 tbs Oil
1 cup Cooked Shrimp
3 tbs Soy Sauce
1/2 tsp Sugar
1/4 tsp Ground Ginger
1 Beaten Egg
1 tbs Cornstarch
50 Prepared Egg Rolls

*** Sauté scallions, garlic, mushrooms, celery and carrots in hot oil for 5 minutes. Chop cooked shrimp and add to mixture. Continue to saute for one minute. Stir in bean sprouts. In small bowl, mix soy sauce, sugar, ginger and cornstarch. Add to mixture, heat until thickened while stirring constantly. Using store bought egg roll wrappers, prepare by separating wrappers and drop one tbs of shrimp mixture into center of wrapper and fold. Heat oil in a wok or deep skillet. Fry rolls a few at a time in oil until golden brown.

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Cajun Country -- New Iberia, Louisiana