EggRoll Fillings



  • 1 lb. raw shrimp
  • 1 tsp. cornstarch
  • 1/2 tsp. salt
  • 4 tsp. sherry
  • 1 lb. bean sprouts (cook for 1 minute in boiling water, then drain)
  • 1/2 head cabbage thinly sliced

2 SHALLOTS, finely chopped
1/4 cups fresh mushrooms, thinly sliced and chopped
1 1/2 cups celery, chopped very fine
2 Tbs. oil
1 Tbs. oil
1/4 tsp, salt
1/2 tsp, sugar

  1. Shell and devein shrimp, cut into small pieces, Combine next three ingredients; then add to shrimp and mix well.
  2. Heat 2 Tbs. oil over high heat.  Add shrimp and stir-fry until pink.  Remove from pan.
  3. Heat additional 1 Tbs. oil and salt.  Add celery.  Stir-Fry for 2 minutes; sprinkle with sugar.  Add mushrooms; stir-fry 1 minute.
  4. Return cooked shrimp to pan, mix well and stir-fry 1 minute
  5. Now transfer mixture to a colander, to drain and cool.  Then, follow easy instructions for filling egg rolls.

VARIATIONS:  Instead of bean sprouts, substitute 1/2 cup FRESH WATER-CHESTNUTS or 1/4 cup grated carrots.

Easy Instructions For Filling Eggrolls

Credit for filling egg roll image:
Ula Nice

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