Shrimp Egg Rolls Recipe

Ingredients

• 4-1/2 teaspoons cornstarch
• 1/2 cup sugar
• 1 cup pineapple juice
• 1/2 cup white vinegar
• 2 tablespoons ketchup
• 1 teaspoon soy sauce
• 1 can (6 ounces) small shrimp, rinsed and drained or 1 cup frozen small cooked shrimp, chopped
• 1 cup canned bean sprouts, chopped
• 1 cup shredded cabbage
• 1 cup chopped onion
• 1/2 cup grated carrot
• 1 tablespoon canola oil
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 12 egg roll wrappers
• Additional oil for deep-fat frying

Directions

• For sweet-sour sauce, combine the cornstarch, sugar, pineapple juice, vinegar, ketchup and soy sauce in a saucepan until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; set aside.
• In a large skillet, stir-fry the shrimp, bean sprouts, cabbage, onion and carrot in oil until crisp-tender; cool slightly. Stir in pepper and salt. Position egg roll wrappers with a long edge facing you. Spoon 1/4 cup of shrimp mixture on the bottom third of each wrapper. Fold bottom over filling; fold sides over filling toward center. Moisten top edge with water; roll up tightly to seal.
• In a deep saucepan, electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 4-5 minutes or until golden brown, turning often. Drain on paper towels. Serve with sweet-sour sauce. Yield: 1 dozen.

Shrimp Egg Rolls published in Quick Cooking September/October 2003, p61