Ingredients Jump to Instructions ↓

  1. 2 celery ribs, finely chopped

  2. 2 tablespoons butter

  3. 1-1/2 pounds uncooked medium shrimp, peeled, deveined and chopped

  4. 4 green onions, chopped

  5. 1/2 cup chopped water chestnuts

  6. 2 tablespoons creamy peanut butter

  7. 1 teaspoon salt

  8. 1 teaspoon sugar Dash pepper Dash cayenne pepper

  9. 9 egg roll wrappers Oil for deep-fat frying SWEET 'N' SOUR SAUCE:

  10. 1 can (12 ounces) apricot cake and pastry filling

  11. 1/2 cup sugar

  12. 1/2 cup white vinegar

  13. 1/4 cup water

  14. 1/4 teaspoon salt

Instructions Jump to Ingredients ↑

  1. In a large skillet, saute celery in butter until tender. Add shrimp and onions; cook until shrimp turns pink. Stir in the water chestnuts, peanut butter, salt, sugar, pepper and cayenne; heat through. Place 2 heaping tablespoonfuls of shrimp mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat. In an electric skillet or deep fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Combine sauce ingredients; serve with egg rolls. Yield: 9 egg rolls (2 cups sauce).


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