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(Makes About 16 To 20 Eggrolls)
1 lb. raw shrimp
1 tsp. cornstarch
1/8 tsp. salt
4 Tbsp. soy sauce
4 Tbsp. oil
1 c. chopped onions or green
onion tops
2/3 c. grated carrots
3 c. chopped cabbage
1 bag bean sprouts
2 tsp. grated fresh ginger
4 Tbsp. soy sauce
4 Tbsp. oil

Shell and devein shrimp; cut into small pieces. Combine
cornstarch, salt and soy sauce; then add to shrimp. Mix well.
Set aside while preparing vegetables. Heat 4 tablespoons oil
over high heat. Add shrimp and stir-fry until pink. Remove
shrimp from pan; set aside. Heat 4 tablespoons oil; stir in
grated ginger root (cook for 1/2 minute); add cabbage and
stir-fry for 2 minutes. Add onions and 4 tablespoons soy
sauce. Mix and stir-fry for 1 minute. Add carrots; stir-fry
for 1 minute. Now add bean sprouts; stir-fry for 1 minute.
Return cooked shrimp to pan; mix well and stir-fry 1 minute.
Now transfer mixture to colander to drain and cool. Then
follow instructions for filling eggrolls on package of eggroll
Variations: One cup fresh water chestnuts or canned and
1/2 cup mushrooms.
Can half recipe or double.

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