Shrimp Egg Roll
By Melissa's Corporate Chefs


2 tablespoons Vegetable Oil
12 ounces Shrimp cooked and minced
2 cups Napa Cabbage (Chinese Cabbage) finely shredded
8 Water Chestnuts cut into thin strips
2 stalks Organic Celery minced
1 cup Bean Sprouts 1 teaspoon Salt
1 tablespoon Soy Sauce
1 teaspoon Sugar
1 whole Eggs beaten Oil for deep frying


Heat oil in wok or deep skillet; stir fry shrimp, napa, waterchestnuts, and celery for 2-3 minutes.

Add bean sprouts, salt, soy sauce, and sugar. Put shrimp mixture in center of each egg roll wrapper. Brush edges with egg. Fold one corner in just beyond center.

Fold corners on either side into center, overlapping one another slightly. Then roll down remaining corner to form cylinder. Heat oil to 375.

Fry egg rolls, three at a time, until skins are crisp and golden brown. Drain on paper towels, serve at once.

Makes 6 egg rolls.