Frank's Recipes! Egg Roll Appetizers

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Egg Roll Appetizers

14 to 20 frozen egg-roll wrappers
Egg-roll filling (below)
Oil for deep frying
Mustard

Thaw egg-roll wrappers until pliable. Use about 1/4 cup filling. Place filling diagonally across the center of the wrapper. Lift the lower triangle of wrapper over the filling and tuck the point under it, leaving the upper point of the wrapper flat. Bring the 2 end flaps up and over the enclosed filling. Press flaps down firmly. Dip your fingers in cold water and brush them over the upper exposed triangle of dough. Then roll the filled portion over it until you have a neat package. Cold water seals the edges and keeps the package intact. Cover the filled egg roll with a clean, dry towel until ready to fry.

Fill the wok with oil to 3-inch center depth. Heat to 375F (190C). With tongs lower 4 to 5 egg rolls into the hot oil. Fry for 3 to 4 minutes until golden brown and crisp. Drain on a double thickness of paper towels.

Cut across into 2 to 3 slices. Serve warm. If desired, serve with dips: hot mustard, plum sauce, soy sauce.

Shrimp Filling

1/2 lb raw shrimp, cleaned, deveined
1 teaspoon sherry
1 teaspoon salt
1/2 teaspoon cornstarch
3 tablespoons oil
2 cups finely diced celery
1/2 teaspoon sugar
1 tablespoon water
1/2 cup fresh bean sprouts
1 cup shredded bok choy
1 cup finely chopped water chestnuts

Combine shrimp, sherry, salt and cornstarch in a small non-metal bowl. Let stand about 15 minutes. Heat 1 tablespoon oil in a wok. Add shrimp mixture and stir-fry until shrimp are firm and pink. Spoon them into a mixing bowl. Add the remaining oil to the wok. Add celery, stir-fry about 2 minutes, add sugar and water. Cover and steam for 1 minute. Uncover and stir-fry until liquid evaporates. Add the shrimp mixture and the remaining ingredients and blend. Cool before using.

Makes filling for 14 to 16 egg rolls.

Shrimp and Pork Filling

2 tablespoons oil
3 cups finely chopped celery
1/2 cup finely chopped mushrooms
1/2 lb raw shrimp, cleaned, deveined and finely chopped
1 cup finely chopped bean sprouts
1 cup finely chopped lean cooked pork
1 tablespoon soy sauce
1 tablespoon sherry
1 teaspoon salt
1 teaspoon sugar
1 tablespoon cornstarch dissolved in 2 tablespoons water.

Heat oil in a wok. Add celery and mushrooms, stir-fry about 1 minute. Add the shrimp and continue to stir-fry until shrimp are firm and pink. Add bean sprouts and pork. Stir to blend. Stir in soy sauce, sherry, salt, sugar and dissolved cornstarch. Remove from heat and cool before using.

Makes filling for 18 to 20 egg rolls.