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The time and effort involved in making these egg rolls is well worth it, in my opinion. These can even be fried a little less than all the way done, chilled and then frozen for later use. Just pan fry in a little oil.

Prep Time: 1 hour    Serving Size: 12 to 14 egg rolls

  • 3 tablespoons peanut oil
  • 3 cups celery, (6 stalks), thinly sliced on an angle
  • 8 ounces button mushrooms, thinly sliced
  • 1 pound shrimp, peeled, de-veined and chopped
  • 3 cups Napa cabbage (12 leaves), chopped
  • 1 cup bean sprouts (4 ounces)
  • 1 tablespoon Kikkoman Soy Sauce
  • 1/4 teaspoon fresh ginger, peeled and grated
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 egg, beaten
  • egg roll wrappers
  • peanut oil for deep frying
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This recipe is intended to be stir-fried in three batches. Heat 1 tablespoon oil in wok over high heat. Stir-fry 1 cup of celery for 1 minute; add 1/3 the amount of mushrooms and stir-fry 1 minute. Add 1/3 the amount of the shrimp and stir-fry until just turning pink. Immediately add 1 cup of cabbage and stir-fry 1 minute. Add 1/3 the amount of bean sprouts, soy sauce, grated fresh ginger, salt and sugar and stir-fry for another minute. Remove the mixture to a colander and set aside to drain. Continue the same process, in two more batches, until all ingredients are used. Set entire mixture aside and allow to drain and cool thoroughly.

Heat three inches of peanut oil either in the wok, a Dutch oven or deep-fryer to 375°. To prepare egg rolls for frying, place 3 tablespoons of the drained and cooled mixture diagonally on the egg roll wrapper just below the center. Fold bottom point over the filling and tuck the point under. Use a brush to moisten the edges of all the remaining flaps with the beaten egg. Fold both sides toward the middle and square up the outside edges. Roll over tightly until flap is completely wrapped around. Press the seam lightly to seal. Continue until all mixture is used. If cooking all egg rolls for service now, heat oven to 240°. Fry the egg rolls, a few at a time, until golden brown, turning often and on occasion holding under the oil carefully with tongs; about 3 to 4 minutes total. If you plan to freeze some for later use, fry just until the entire wrapper has set and the egg rolls just start to color, about 2 to 3 minutes total. Place on a cooling rack to drain. For serving all the egg rolls now, keep them warm in oven while frying the rest. For freezing, allow the partially fried egg rolls to cool, then wrap in plastic and freeze. Serve with Duck Sauce or Sweet and Sour Sauce and Chinese Hot mustard (make the sauce out of ground mustard and water).


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