Shrimp Egg Rolls (Chun Gurn)

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Ingredients

  • 1/2 cup water
  • 1 1/2 eggs
  • 1/2 teaspoon salt
  • 1/2 cup flour
  • 1/4 teaspoon vegetable 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 teaspoons vegetable oil
  • 1 teaspoon granulated sugar

Instructions

  1. Beat water, eggs and salt. Pour into flour.
  2. Grease a 7-inch skillet with the 1/4 teaspoon oil.
  3. Make pancakes by pouring egg mixture into skillet and cooking on one side only for 1 minute. Cool completely.
  4. 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.
  5. Place 1 heaping tablespoon in the center of each pancake.
  6. Slightly beat 1 egg and use for sticking purposes when rolling. Chill Egg Rolls.
  7. Fry at 360 degrees F in 2 inches of oil, about 15 minutes per side.