• 1 1/2 cups finely chopped raw shrimp
• 1 cup finely chopped celery
• 8 1/2 ounces water chestnuts, finely chopped
• 1/2 cup finely chopped green onion
• 1 garlic clove
• 2 tablespoons soy sauce
• 2 tablespoons cornstarch
• 1/4 teaspoon fresh ginger
• 6 tablespoons oil
• egg roll wrap

In large skillet heat 3 T. corn oil over medium heat; add shrimp, celery, water chestnuts, green onion and garlic.

Cook 1 to 2 minutes or until shrimp turn pink. Stir in soy sauce, cornstarch and ginger.

Spread 2 T. filling down center of each wrapper. Tuck sides over filling and roll up, securing with wooden pick if necessary.

In skillet heat remaining 3 T. oil; add egg rolls, a few at a time and brown on all sides.

by Pak101.com (few years ago!) / 1313 views