Seafood Egg Rolls

Name: Seafood Egg Rolls
Ingredients: 1 Tbsp. vegetable oil; 1 1/2 c. thinly sliced celery; 4 fresh mushrooms, soaked and thinly sliced; 1 1/2 c. bean sprouts; 2 green onions, sliced; 5 oz. cooked bay shrimp or 5 oz. flaked crab; 1 1/2 Tbsp. soy sauce; 1 Tbsp. sesame oil; 1 tsp. cornstarch, mixed with 2 tsp. water; 16 egg roll wraps; 1/2 tsp. white pepper; vegetable oil (for deep frying)

12 ingredients

9 steps

Ingredients

1 Tbsp. vegetable oil
1 1/2 c. thinly sliced celery
4 fresh mushrooms, soaked and thinly sliced
1 1/2 c. bean sprouts
2 green onions, sliced
5 oz. cooked bay shrimp or 5 oz. flaked crab
1 1/2 Tbsp. soy sauce
1 Tbsp. sesame oil
1 tsp. cornstarch, mixed with 2 tsp. water
16 egg roll wraps
1/2 tsp. white pepper
vegetable oil (for deep frying)

Directions

1

Heat 1 tablespoon oil in wok or skillet.
2

Add celery and mushrooms; stir-fry 1 minute.
3

Add bean sprouts and green onions; stir-fry 1 minute.
4

Add shrimp or crab, soy sauce, sesame oil and cornstarch.
5

Cook, stirring, until sauce thickens.
6

Cool to room temperature.
7

Fill each egg roll wrap with 2 tablespoons mixture. Add white pepper to mixture.
8

Fold in wrap; deep fry a few at a time for about 4 minutes.
9

Drain on paper towel.