Ingredients
2 celery ribs, finely chopped2 tablespoons butter1-1/2 pounds uncooked medium shrimp, peeled, deveined and chopped4 green onions, chopped1/2 cup chopped water chestnuts2 tablespoons creamy peanut butter1 teaspoon salt1 teaspoon sugarDash pepperDash cayenne pepper9 egg roll wrappersOil for deep-fat fryingSWEET ‘N’ SOUR SAUCE:1 can (12 ounces) apricot cake and pastry filling1/2 cup sugar1/2 cup white vinegar1/4 cup water1/4 teaspoon salt
Preparation
In a large skillet, saute celery in butter until tender. Add shrimp and onions; cook until shrimp turns pink. Stir in the water chestnuts, peanut butter, salt, sugar, pepper and cayenne; heat through.
Place 2 heaping tablespoonfuls of shrimp mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
In an electric skillet or deep fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Combine sauce ingredients; serve with egg rolls.
