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1 package egg roll wrappers 1 lb. cooked small shrimp
2 cups Chinese celery cabbage
12 water chestnuts
2 stalks celery
1 cup bean sprouts
2-3 scallions
1tsp salt-1tbs soy sauce-1tsp sugar


          Step 1 ...Shred cabbage very fine across the head.Shred water chestnuts into matchstick size pieces.Mince the celery and scallions
          Step 2 ...Heat the wokand then add 2 tbs of oil.Add the shrimp,cabbage,water chestnuts,celery and scallions stir-fry 2-3 minutes till vegtables brighten.Add the bean sprouts
stir-fry for 1-2 minutes.Stir in salt,sugar and soy sauce mix well,remove to a bowl and let cool
Plce 1-2 tbs filling onto wrapper as illustrated below,sealing top corner with beaten egg.
# of Servings:
18 to 20