Shrimp Egg Rolls (Chun Gurn)

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.