Egg Rolls
| Yield: | 12 Servings |
| Categories: | Chinese, Appetizers |
| 1 | sl | Ginger - fresh, peeled, about 1 inch |
| 1 | Clove garlic - large | |
| 1 | tb | Sugar - PLUS 1-1/2 teaspoons |
| 2 1/2 | ts | Salt |
| 6 | Med. shrimp - about 1/4 pound, shelled and deveined | |
| 1 | Head cabbage - green, tough outer leaves removed (2 lb) | |
| 1 | Med. onion - cut into 1/4-inch dice | |
| 2 | lg | Celery ribs - cut into 1/4-inch dice |
| 12 | Egg roll wrappers | |
| 1 | Egg - beaten | |
| 4 | c | Peanut oil - for deep frying |
| 1 | tb | Dry mustard - mixed with 1 tablespoon cold water |
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