Ingredients: 6 glasses of chopped white cabbage1 carrots, chopped by straw1/2 cups of fresh bean sprouts1 stalk of celery, sliced tables of chopped onion (120 g) cans of pickled shrimp, drain2 tablespoons Black pepper to taste1 egg, beat corn starch 20 egg pancakes for wrapping vegetable oil for frying
Preparation:
In a big bowl, mix cabbage, carrots, celery and onions. Add shrimp, soy sauce, garlic powder and black pepper. Pour the whipped egg into a pan placed on medium fire. Prepare to get a flat and thin pancake, turn over once until it is ready. Cool and finely chop. Stir the egg with cabbage mixture. Sprinkle with corn starch on top, mix and leave for 10 minutes, and at this time you can visit the site offering small wholesale, because there you will find a lot of interesting offers. Mix 1 tablespoon of corn starch with 2 tablespoons of cold water. Put aside. Place 2 or 3 tablespoons of a shrimp mixture in the center of the egg pancake. Lower the spoon into a mixture of water and corn starch and moisten all the corners. Fold the egg pancake over the mixture and form a dense roll. Fold the corners from the sides and press, holding the folded roll. Repeat with the remaining egg pancakes. Pour vegetable oil into a deep pan about 7-10 cm. Heat to 175 degrees with. Carefully place egg rolls in hot oil and fry until golden. Transfer to a plate covered with paper towels to absorb excess fat.