Shrimp Egg Roll Filling Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Cooked shrimp | 12 Ounce, minced | |
| Celery cabbage | 2 Cup (32 tbs), sliced across the head into very fine shreds (Chinese) | |
| Water chestnuts | 10 , shredded | |
| Celery stalks | 2 , minced | |
| Bean sprouts | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Soy sauce | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Egg roll wrappers | 8 (6X6 Inches Each) | |
| Egg | 1 , beaten (For Sealing) | |
| Oil | 2 Cup (32 tbs) (For Deep Frying) |
Nutrition Facts
Serving size
Calories 379 Calories from Fat 298
% Daily Value*
Total Fat 34 g51.9%
Saturated Fat 4.5 g22.5%
Trans Fat 0 g
Cholesterol 27.2 mg9.1%
Sodium 423.9 mg17.7%
Total Carbohydrates 10 g3.2%
Dietary Fiber 0.81 g3.2%
Sugars 1.4 g
Protein 9 g18.4%
Vitamin A 2.8% Vitamin C 5%
Calcium 2% Iron 5.5%
*Based on a 2000 Calorie diet
Directions
Add the bean sprouts.
Stir in the salt, soy sauce, and sugar.
Place mixture in egg roll wrappers and seal with beaten egg.
Deep fry a few at a time in oil at 375°F, until brown and crisp.
Serve at once.
Chef
