Shrimp Egg Rolls Recipe   Recipe By Robin Travis Jonesville VA

12 Servings Prep: 45 min. Cook: 15 min. 

Ingredients
4-1/2 teaspoons cornstarch
1/2 cup sugar
1 cup pineapple juice
1/2 cup white vinegar
2 tablespoons ketchup
1 teaspoon soy sauce
1 can (6 ounces) small shrimp, rinsed and drained or 1 cup frozen small cooked shrimp, chopped
1 cup canned bean sprouts, chopped
1 cup shredded cabbage
1 cup chopped onion
1/2 cup grated carrot
1 tablespoon canola oil
1/2 teaspoon pepper
1/4 teaspoon salt
12 egg roll wrappers
Additional oil for deep-fat frying 

Directions
For sweet-sour sauce, combine the cornstarch, sugar, pineapple juice, vinegar, ketchup and soy sauce 
in a saucepan until smooth. 
Bring to a boil; cook and stir for 1-2 minutes or until thickened. 
Remove from the heat; set aside. 
In a large skillet, stir-fry the shrimp, bean sprouts, cabbage, onion and carrot in oil until crisp-tender; cool slightly. 
Stir in pepper and salt. 
Position egg roll wrappers with a long edge facing you. 
Spoon 1/4 cup of shrimp mixture on the bottom third of each wrapper. 
Fold bottom over filling; fold sides over filling toward center. 
Moisten top edge with water; roll up tightly to seal. 
In a deep saucepan, electric skillet or deep-fat fryer, heat oil to 375°. 
Fry egg rolls, a few at a time, for 4-5 minutes or until golden brown, turning often. 
Drain on paper towels. 
Serve with sweet-sour sauce. 
Yield: 1 dozen. 

These come out delicious!

Check out our other great recipes on our Country Time Recipes Website!
http://www.countrytimerecipes.com

Share your recipe with us!
email us: boydrobin2008@hotmail.com

God bless you today!