SHRIMP EGG ROLL

Shrimp Egg Roll image

These very flavorful egg rolls are a special treat and one of our favorite hot hors d'ouerves. They can be partially fried for re-heating later or cooked until golden brown.

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 9 egg rolls (2 cups sauce).

Number Of Ingredients 18

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Ingredients

2 celery ribs, finely chopped
2 tablespoons butter
1-1/2 pounds uncooked medium shrimp, peeled, deveined and chopped
4 green onions, chopped
1/2 cup chopped water chestnuts
2 tablespoons creamy peanut butter
1 teaspoon salt
1 teaspoon sugar
Dash pepper
Dash cayenne pepper
9 egg roll wrappers
Oil for deep-fat frying
SWEET 'N' SOUR SAUCE:
1 can (12 ounces) apricot cake and pastry filling
1/2 cup sugar
1/2 cup white vinegar
1/4 cup water
1/4 teaspoon salt

Steps:

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.

Nutrition Facts : Calories 362 calories, Fat 9g fat (2g saturated fat), Cholesterol 101mg cholesterol, Sodium 673mg sodium, Carbohydrate 53g carbohydrate (24g sugars, Fiber 2g fiber), Protein 17g protein.