Imperial Egg Rolls

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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

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Ingredients [?]

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  • add   1 (6 ounce) can water chestnuts
  • add   1 tablespoon fish sauce
  • add   20-25 egg roll wraps
  • add   1/2 teaspoon pepper
  • add   2 teaspoons sugar
  • add   1/4 cup green onions
  • add   1/2 lb shrimp
  • add   1 lb ground pork
  • add   2 ounces cellophane noodles (aka Glass noodles)
  • add   1 carrot


  1. Break up cellophane noodles in to approximately 1-2 inch lengths, and prepare according to package instructions.
  2. Combine all ingredients thoroughly.
  3. Spoon about 2 tablespoons of the mixture into each egg roll wrapper and roll and seal according to package instructions.
  4. Deep-Fry in small batches of 3-4 eggrolls at 350 degrees until golden brown and delicious, about 4 minutes.
  5. Drain on paper towels & serve.
  6. (if you need to reheat them, be sure to do it in the oven or toaster oven because they get rubbery in the microwave.).

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