Place shrimp, sherry, cornstarch and salt in heated oil in frying pan and cook, stirring mixture until shrimp is pink (no longer); set aside. Heat 2 tablespoons oil and chopped celery, stirring rapidly for 2 minutes. Add salt and sugar. Add mushrooms and bean sprouts and cook 3 minutes. Last, add cooked shrimp. Turn into colander and drain well; cool. Too wet a mixture will cause rolls to split. Fill commercial egg rolls on a diagonal, turning in ends and roll sealing. Fry in hot grease and serve with rice and topping for rolls of apricot jam and hot mustard. Dilute jam with water. Posted to recipelu-digest Volume 01 Number 388 by "Diane. Geary"
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|Serving Size: 1 Serving (1270g)|
|Recipe Makes: 1|
|Calories from Fat: 1023 (40%)|
|Amt Per Serving||% DV|
|Total Fat 113.6g||152 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 62.3g|
|Polyunsanturated Fat 34.2g|
|Cholesterol 381.5mg||117 %|
|Sodium 3107.1mg||107 %|
|Potassium 1630.2mg||43 %|
|Total Carbohydrate 288.5g||85 %|
|Dietary Fiber 14.8g||59 %|
|Sugars, other 273.7g|
|Protein 93.8g||134 %|
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Calories per serving: 2573
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