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shrimp Egg Rolls (chun Gurn) 1/2 Cup Water
1 1/2 Eggs
1/2 Teaspoon Salt
1/2 Cup Flour
1/4 Teaspoon Vegetable Oil
1 Tablespoon Carrot, Shredded
1 Tablespoon Celery, Shredded
1 Tablespoon Scallions, Diced
1 Teaspoon Salt
1 Cup Cooked, Minced Shrimp
dash Of Pepper
2 Teaspoons Vegetable Oil
1 Teaspoon Granulated Sugar beat Water, Eggs And Salt. Pour Into Flour. Grease A 7-inch Skillet With The 1/4 Teaspoon Oil. Make Pancakes By Pouring Egg Mixture Into Skillet And Cooking On One Side Only For 1 Minute. Cool Completely. In A Saucepan Of Water, Boil The Carrot And Celery For 4 Minutes. Drain And Cool. Add The Scallions, Salt, Shrimp, Pepper, Oil And Sugar. Mix Well. Place 1 Heaping Tablespoon In The Center Of Each Pancake. Slightly Beat 1 Egg And Use For Sticking Purposes When Rolling. Chill Egg Rolls. fry At 360 Degrees F In 2 Inches Of Oil, About 15 Minutes Per Side. |
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