Egg Roll (for 4)
Other Ingredients Needed:
3 cups cabbage, shredded
1/2 carrot, shredded
1/4 cup LEASA fresh bean sprouts
1/2 celery stalk, diced
1/2 (4 ounce) cooked shrimp
1 tbsp. soy sauce
1/8 tspn garlic powder
black pepper to taste
10 sheets of LEASA egg roll wrappers
vegetable oil for frying
In a large bowl, mix together cabbage, carrots, sprouts, and celery. Stir in shrimp, soy sauce, garlic powder, and black pepper.
Mix 1 tbsp. cornstarch with 2 tbsp. cold water. Set aside.
Place 2 tbsp. of the shrimp mixture into the center of an egg roll skin.
Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner.
Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers.
Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C). Carefully place egg rolls into hot oil, and fry until golden brown.
Remove and place onto paper towels.