Shrimp Peanut Chinese Egg Rolls


4 Lb. Chinese cabbage
5 green onions -- (5 to 6)
1 Lb. cooked shrimp -- chopped
2 Tsp. fine soy sauce
1/2 Lb. ham or 1 lb. ground pork -- cooked
2 Tbsp. smooth peanut butter
1/2 Tsp. cinnamon
1/2 Tsp. or less Accent
3 Pkg. egg roll skins (20 per pkg.)


Cook finely chopped cabbage a few minutes in boiling water; drain thoroughly and squeeze. Add chopped onions (green part too), shrimp, pork (or ham), peanut butter and Accent. Mix together and refrigerate preferably overnight. Put heaping tablespoonful of mixture in egg roll skins and start rolling at one corner, tucking in sides. Deep fry in peanut oil until brown. Can be frozen and reheated or refried. Yields 50 to 60 egg rolls.

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