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Shrimp Egg Rolls
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Source: Reminisce
| These flavorful egg rolls are a favorite hot hors d' oruves. They can be partially fried for reheating later or cooked until golded brown. | |
| 2 ribs | celery, finely chopped |
| 2 T. | butter |
| 1 1/2 pounds | uncooked medium shrimp, peeled deveined and chopped |
| 4 | green onions, chopped |
| 1/2 cup | water chestnuts, chopped |
| 2 T. | creamy peanut butter |
| 1 tsp. | salt |
| 1 tsp | sugar |
| dash | pepper |
| dash | cayenne pepper |
| 9 egg roll wrappers oil for deep fat frying Sweet N' Sour sauce | |
| 1 can | apricot cake or pastry filling |
| 1/2 cup | sugar |
| 1/2 cup | white vingar |
| 1/4 cup | water |
| 1/4 teaspoon | salt |
In a large skillet, saute celery in butter until tender. Add shrimp and onions and cook until shrimp turn pink. Stir in water chestnuts , peanut butter, salt , sugar, pepper and cayenne pepper heat through.
Place 2 heaping tablespoonsful of the filling int the center of one egg roll wrapper. Keep remaining wraps moist. Fold bottom corner over filling. Folds sides toward center over filling. Moisten remaining corner with water, roll up tightly to seal. Repeat.
In an electric skillet or deep fat fryer, heat oil to 375 degrees. Fry eggrolls a few at a time, for 1 to 2 minutes on each side or until golden brown. Drain on paper towels.
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