Shrimp Egg Rolls

• 1 lb. raw shrimp
• 1 tsp. cornstarch
• 1/8 tsp. salt
• 4 Tbsp. soy sauce
• 4 Tbsp. oil
• 1 Cup chopped onions or green onion tops
• 2/3 Cup grated carrots
• 3 Cups chopped cabbage
• 1 bag bean sprouts
• 2 tsp. grated fresh ginger root
• 4 Tbsp. soy sauce
• 4 Tbsp. oil
• Egg roll

1. Shell
2. and devein shrimp; cut into small pieces.
3. Combine cornstarch, salt and 4 Tbsp. soy sauce;
4. then add to shrimp.
5. Mix well.
6. Set aside while preparing vegetables.
7. Heat 4 Tbsp. oil over high heat.
8. Add shrimp and stir-fry until pink.
9. Remove shrimp from pan; set aside.
10. Heat 4 Tbsp. oil; stir in grated ginger root (cook for 1/2 minutes); add cabbage and stir-fry for 2 minutes.
11. Add onions and 4 Tbsp. soy sauce.
12. Mix and stir-fry for 1 minute.
13. Add carrots; stir-fry for 1 minute.
14. Add bean sprouts; stir-fry for 1 minute.
15. Return cooked shrimp to pan; mix well and stir--fry 1 minute.
16. Now transfer mixture to colander to drain and cool.
17. Fill wrappers by following instructions on package of egg roll wrappers.

shrimp, cornstarch, salt, soy sauce, oil, onions, carrots, cabbage, bean sprouts, ginger root, soy sauce, oil, egg roll

Taken from www.cookbooks.com/Recipe-Details.aspx?id=80186 (may not work)