Imperial Egg Rolls
This recipe was taken from a williams-sonoma catalog. Stuffed with shrimp and pork, they are basically the only egg rolls i will eat. They are great dipped in plum sauce, or with just plain soy sauce
Steps
Break up cellophane noodles in to approximately 1-2 inch lengths , and prepare according to package instructions.
Combine all ingredients thoroughly.
Spoon about 2 tablespoons of the mixture into each egg roll wrapper and roll and seal according to package instructions.
Deep-fry in small batches of 3-4 eggrolls at 350 degrees until golden brown and delicious , about 4 minutes.
Drain on paper towels & serve.
Ingredients
ground pork, shrimp, green onion, cellophane noodles, carrot, water chestnuts, sugar, fish sauce, pepper, egg roll wraps