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Heat peanut oil in kettle or deep fryer. Saute shrimp and add each remaining ingredient, except wrappers, every 1 to 2 minutes. Vegetables should remain tender-crisp. Place 1/4 to 1/3 cup mixture on each egg roll wrapper. Fold sides in approximately 1-inch. Roll up and "seal" with a mixture of cornstarch and water. Deep-fry at 365 degrees in peanut oil until golden brown. Drain on absorbent paper. Serve with soy sauce, hot mustard or sweet and sour sauce. Makes 8 to 10 egg rolls. Posted to recipelu-digest Volume 01 Number 388 by "Diane. Geary"
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