Making egg rolls at home is fun and easy. Not to mention delicious!
cole slaw, Egg Roll Wrappers, egg rolls, shrimp, sweet n' sour
4 1/2teaspoons cornstarch
1teaspoon soy sauce
2dried whole chili peppers
16 oz can small shrimp, drained and chopped
1 10 oz can bean sprouts, drained and chopped
2cupscole slaw mix, chopped
1/3cup chopped green onions
1tablespoon vegetable oil
12egg roll wrappers
For Sweet-Sour Sauce: Combine cornstarch, sugar, pineapple juice, vinegar, ketchup, soy sauce and dried chili peppers in a saucepan until smooth. Bring to a boil. Cook and stir for 1 to 2 minutes or until thickened. Remove from heat. Set aside.
In a large skillet stir-fry shrimp, bean sprouts, cole slaw mix, and onions in oil until crisp tender. Stir in pepper and soy sauce. Cool slightly.
Position egg roll wrappers with a long edge facing you , spoon 1/4 cup of shrimp mixture on the bottom third of each wrapper, fold bottom over filling, fold sides over filling towards center. Moisten top edge with water, roll up tightly to seal. In a deep cast iron pan or deep fat fryer, heat oil to 375. Fry egg rolls a few at a time, for 3 to 4 minutes or until golden brown. Drain on paper towels.