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#11119
SHRIMP PEANUT CHINESE EGG ROLLS
Ingredients
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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.)
Procedure
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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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