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Shrimp Egg Roll Recipe

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These very flavorful egg rolls are a special treat and one of our favorite hot hors d'ouerves. They can be partially fried for re-heating later or cooked until golden brown.

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Shrimp Egg Roll Recipe

Prep: 35 min. Cook: 5 min./batch

Yield: 9 Servings

35 5 40

Ingredients

2 celery ribs, finely chopped
2 tablespoons butter
1-1/2 pounds uncooked medium shrimp, peeled, deveined and chopped
4 green onions, chopped
1/2 cup chopped water chestnuts
2 tablespoons creamy peanut butter
1 teaspoon salt
1 teaspoon sugar
Dash pepper
Dash cayenne pepper
9 egg roll wrappers
Oil for deep-fat frying
SWEET 'N' SOUR SAUCE:
1 can (12 ounces) apricot cake and pastry filling
1/2 cup sugar
1/2 cup white vinegar
1/4 cup water
1/4 teaspoon salt

Directions

In a large skillet, saute celery in butter until tender. Add shrimp and onions; cook until shrimp turns pink. Stir in the water chestnuts, peanut butter, salt, sugar, pepper and cayenne; heat through.
Place 2 heaping tablespoonfuls of shrimp mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
In an electric skillet or deep fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Combine sauce ingredients; serve with egg rolls. Yield: 9 egg rolls (2 cups sauce).

Nutritional Facts 1 egg roll with about 3 tablespoons sauce equals 362 calories, 9 g fat (2 g saturated fat), 101 mg cholesterol, 673 mg sodium, 53 g carbohydrate, 2 g fiber, 17 g protein.

Originally published as Shrimp Egg Rolls in Reminisce December/January 2010, p50

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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