Egg Rolls

Name: Egg Rolls
Ingredients: 12 lb fresh shrimp, in shells; 1 cup cooked pork, cut fine; 12 cup celery, cut fine; 12 cup chinese water chestnut, chopped fine; 12 cup green onion, chopped fine; 12 cup fresh bean sprout; 1 teaspoon salt; 1 teaspoon sugar; 18 teaspoon soy sauce; 18 teaspoon pepper; 1 tablespoon melted butter; 1 teaspoon peanut butter; garlic salt; sherry wine; 4 sheets eggs, roll skin (7-inchsq)

15 ingredients

6 steps

Ingredients

12 lb fresh shrimp, in shells
1 cup cooked pork, cut fine
12 cup celery, cut fine
12 cup chinese water chestnut, chopped fine
12 cup green onion, chopped fine
12 cup fresh bean sprout
1 teaspoon salt
1 teaspoon sugar
18 teaspoon soy sauce
18 teaspoon pepper
1 tablespoon melted butter
1 teaspoon peanut butter
garlic salt
sherry wine
4 sheets eggs, roll skin (7-inchsq)

Directions

1

Cook shrimps; shell and chop into very small pieces.
2

Combine other ingredients and mix well, adding more butter if it seems too dry.
3

To make egg rolls, cut each egg roll skin into fourths.
4

Place a heaping teaspoon of filling in the center of each small square.
5

Brush edges with beaten egg and fold into small triangular turnovers.
6

Fry in hot oil (360-375*).