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SHRIMP EGGROLLS (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 root 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 wrappers. Variations: One cup fresh water chestnuts or canned and 1/2 cup mushrooms. Can half recipe or double. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |