posted by Ang 05-29-98 8:32 PM
Shrimp & Vegetable Egg Rolls
2 Tbls vegetable oil
8 cups finely shredded green cabbage
2 cups coarsely grated carrots
2 & 1/2 Tbls soy sauce
3 cloves of garlic, finely minced
1 Tbls ginger, finely minced
6 green onions (or scallions), cut into very thin slices
3/4 lb salad shrimp (can substitute chopped, cooked, chicken)
1/2 cup coarsely chopped fresh cilantro
1/4 cup finely slivered fresh basil
Salt - to taste, if needed
12 egg roll wrappers (10 oz)
1 egg, lightly beaten
1 & 1/2 cups vegetable oil
In a large, heavy pot, heat the 2 tablespoons of oil.
Add the cabbage
and carrots; cook over medium-high heat for 3 to 4 minutes, until cabbage
is wilted and bright green. Stir in soy sauce.
Add the garlic and ginger; cook for 1 minute, stirring. Remove from
heat and stir in green onions, shrimp, cilantro, basil and (if desired)
salt.
When working with egg roll wrappers, cover them with a damp kitchen
towel so they don't dry out. Stuff wrappers one at a time: Place one tip
facing you like a diamond shape on a flat work surface.
Place 1/3 a cup
of filling 1 inch from the bottom point and across the wrapper to within
1 inch of each side.
Fold bottom tip up over filling and roll away from
you halfway up. Brush egg over exposed edges with a pastry brush.
Fold
in 1 inch side tips and finish rolling TIGHTLY (very important - or egg
rolls will absorb more oil and taste 'greasy').
Place on a plate seam-side
down. Repeat procedure with the rest of the wrappers. Keep finished egg
rolls covered with a damp towel.
Heat 1 & 1/2 cups of oil in a 10 inch skillet until it begins to bubble
a bit on top. (To test for temperature,drop a cube of bread into oil; it
should brown within one minute).
In using a deep fryer - @ 370 degrees -
drop in 3 or 4 egg rolls - cook 1 minute and turn and cook for another
minute, or until golden brown.
Add 3 or 4 egg rolls at a time to the oil and fry for 2 to 2 & 1/2
minutes on each side, or until golden brown.
Drain on paper towel. Serve
immediately.
Sweet & Sour Sauce
1/2 cup packed brown sugar
1 tablespoon corn starch
1 can (13 & 1/4 oz) pineapple chunks
1/3 cup vinegar
1 Tbls soy sauce
1 small green pepper, coarsely chopped
Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup),
vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat.
Cover; simmer, stirring occasionally, for about 5 minutes, or until sauce
thickens to your desired thickness. Stir in green pepper. Cover and simmer
for about two more minutes.