Shrimp Egg Rolls

Name: Shrimp Egg Rolls
Ingredients: 4-1/2 teaspoons cornstarch; 1/2 cup sugar; 1 cup pineapple juice; 1/2 cup white vinegar; 2 tablespoons ketchup; 1 teaspoon soy sauce; 1 can (6 ounces) small shrimp, rinsed and drained or 1 cup cooked small shrimp, peeled and deveined and chopped; 1 cup canned bean sprouts, chopped; 1 cup shredded cabbage; 1 cup chopped onion; 1/2 cup grated carrot; 1 tablespoon canola oil; 1/2 teaspoon pepper; 1/4 teaspoon salt; 12 egg roll wrappers; Additional oil for deep-fat frying

16 ingredients

3 steps

Ingredients

4-1/2 teaspoons cornstarch
1/2 cup sugar
1 cup pineapple juice
1/2 cup white vinegar
2 tablespoons ketchup
1 teaspoon soy sauce
1 can (6 ounces) small shrimp, rinsed and drained or 1 cup cooked small shrimp, peeled and deveined and chopped
1 cup canned bean sprouts, chopped
1 cup shredded cabbage
1 cup chopped onion
1/2 cup grated carrot
1 tablespoon canola oil
1/2 teaspoon pepper
1/4 teaspoon salt
12 egg roll wrappers
Additional oil for deep-fat frying

Directions

1

For sweet-sour sauce, combine the cornstarch, sugar, pineapple juice, vinegar, ketchup and soy sauce in a saucepan until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; set aside.
2

In a large skillet, stir-fry the shrimp, bean sprouts, cabbage, onion and carrot in oil until crisp-tender; cool slightly. Stir in pepper and salt. Position egg roll wrappers with a long edge facing you. Spoon 1/4 cup of shrimp mixture on the bottom third of each wrapper. Fold bottom over filling; fold sides over filling toward center. Moisten top edge with water; roll up tightly to seal.
3

In a deep saucepan, electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 4-5 minutes or until golden brown, turning often. Drain on paper towels. Serve with sweet-sour sauce.