Description: Shrimp egg rolls are a tasty oriental treat. They are
good for any meal, or as a snack. This recipe call for you making your own
egg roll wrappers. If you prefer, you can buy pre-made wrappers.
1 cup cooked or canned shrimp, chopped
1 cup bean sprouts, chopped
1 cup finely chopped celery
1 Tbsp. finely shredded onion
1 tsp. salt
1 tsp. monosodium glutamate
1/2 tsp. sugar
1 cup sifted flour
1 tsp. salt
In a bowl, combine shrimp, bean sprouts, celery, onion, 1/2 teaspoon salt,
monosodium glutamate and sugar.Set aside.
Make the batter: Combine flour, 1/2 teaspoon salt, and 3 beaten eggs. Slowly
stir in 1 cup water until a smooth, thin batter is formed. Heat 1 teaspoon
vegetable oil in a skillet.
Pour in 3 tablespoons of batter. Roll until bottom is covered. Cook just
until surface sets.
Slide egg roll wrapper onto paper towel.
Repeat until batter is all used.
Fill egg rolls: Place 1 heaping teaspoon of filling off center on one wrapper;
fold two sides over.
Brush with some of remaining beaten egg; roll. Repeat until all wrappers
Fry in 1 inch of vegetable oil at 375 degrees, one or two at a time, until
Turn egg roll over at about half done, to brown all sides.
Remove from skillet and drain on paper towel.
Repeat until all egg rolls are browned.
Bake egg rolls in the oven for 10 minutes at 400 degrees.