INGREDIENTS
2 Tbsp Vegetable oil
12 oz Shrimp, cooked and minced
2 cups Chinese cabbage, finely shredded
2 Carrots, shredded
8 Water chestnuts, cut into small, thin strips
2 stalks Celery, minced
1 cup Bean sprouts
4 Scallions, finely chopped
1 1⁄4 tsp Salt
1 -2 Tbsp Soy sauce, to taste
2 tsp Tulkoff Chesapeake Sauce™
1 Tbsp Rice wine
6 Egg roll wraps
1 Egg, beaten
Oil, for deep frying
DIRECTIONS
Heat 2 Tbsp vegetable oil in a wok or deep skillet. Stir fry shrimp, cabbage, carrots, water chestnuts, and celery for about 3-4 minutes. Remove shrimp mixture from heat and mix in bean sprouts, scallions, salt, Chesapeake Sauce™ and soy sauce, stirring thoroughly.
Add 3-4 Tbsp of the shrimp mixture in the center of each egg roll wrapper. Brush edges with egg. Fold the shorter sides of the wrapper inward over the mixture, then from the side closest to you, roll the wrapper tightly to form a cylinder. Make sure it is tightly sealed. Cover rolls with a damp towel as you finish rolling the other egg rolls.
