Shrimp Egg Rolls Recipe
These tasty Shrimp Egg Rolls are perfect for parties!
I can usually find the egg roll wrappers (skins) in the produce department at my local grocery store.
If you are having a party or holiday dinner your guests will love these shrimp appetizers. They are the perfect finger food!
Shrimp Egg Rolls Ingredients:
1 lb. chinese cabbage (Napa)
Boil cabbage and celery until very tender. Drain and squeeze out excess water. Shred very fine and set aside to drain further. Par-boil shrimp and fry or bake pork. Mince both. Shred water chestnuts and bamboo shoots. Mix all ingredients but egg together. Beat egg. Wrap filling in egg roll skins and seal with egg.
Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls. When skin turns light golden brown, remove from oil and drain (refrigerate them and finish the cooking process when needed). When cool, drop again into hot oil and fry until golden brown.
For more hors d oeuvres recipes and other appetizers like this one, return to Shrimp Appetizers Main Page from Shrimp Egg Rolls Page
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