Shrimp Egg Rolls
Shrimp Egg Rolls (Chun Gurn)
1/2 cup water
1 1/2 eggs
1/2 tps salt
1/2 cup flour
1/4 tps vegetable oil
1 tablespoon carrot, shredded
1 tablespoon celery, shredded
1 tablespoon scallions, diced
1 tps salt
1 cup cooked, minced shrimp
Dash of pepper
2 tpss vegetable oil
1 tps granulated sugar
Beat water, eggs & salt
Pour into flour
Grease a 7-inch skillet with the 1/4 tps oil
Make pancakes by pouring egg mixture into skillet & cooking on one side only for 1 minute
Cool completely
In a saucepan of water, boil the carrot & celery for 4 min
Drain & cool
Add the scallions, salt, shrimp, pepper, oil & sugar
Mix well
Place 1 heaping tablespoon in the center of each pancake
Slightly beat 1 egg & use for sticking purposes when rolling
Chill Egg Rolls
Fry at 360 deg F in 2 inches of oil, about 15 min per side
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