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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|Serving Size: 1 Serving (892g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 373 (80%)|
|Amt Per Serving||% DV|
|Total Fat 41.5g||55 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 19.1g|
|Polyunsanturated Fat 13.2g|
|Cholesterol 0mg||0 %|
|Sodium 60.2mg||2 %|
|Potassium 564.5mg||15 %|
|Total Carbohydrate 22.3g||7 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 15.6g|
|Protein 6.1g||9 %|
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Calories per serving: 464
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