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