Shrimp Egg Roll

Name: Shrimp Egg Roll
Ingredients: 2 celery ribs, finely chopped; 2 tablespoons butter; 1-1/2 pounds uncooked medium shrimp, peeled, deveined and chopped; 4 green onions, chopped; 1/2 cup chopped water chestnuts; 2 tablespoons creamy peanut butter; 1 teaspoon salt; 1 teaspoon sugar; Dash pepper; Dash cayenne pepper; 9 egg roll wrappers; Oil for deep-fat frying; 1 can (12 ounces) apricot cake and pastry filling; 1/2 cup sugar; 1/2 cup white vinegar; 1/4 cup water; 1/4 teaspoon salt

17 ingredients

3 steps

Ingredients

2 celery ribs, finely chopped
2 tablespoons butter
1-1/2 pounds uncooked medium shrimp, peeled, deveined and chopped
4 green onions, chopped
1/2 cup chopped water chestnuts
2 tablespoons creamy peanut butter
1 teaspoon salt
1 teaspoon sugar
Dash pepper
Dash cayenne pepper
9 egg roll wrappers
Oil for deep-fat frying
1 can (12 ounces) apricot cake and pastry filling
1/2 cup sugar
1/2 cup white vinegar
1/4 cup water
1/4 teaspoon salt

Directions

1

In a large skillet, saute celery in butter until tender. Add shrimp and onions; cook until shrimp turns pink. Stir in the water chestnuts, peanut butter, salt, sugar, pepper and cayenne; heat through.
2

Place 2 heaping tablespoonfuls of shrimp mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
3

In an electric skillet or deep fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Combine sauce ingredients; serve with egg rolls.