Shrimp Egg Rolls with Mustard Sauce
Makes 8 pieces
Filling
1 tablespoon peanut oil
1 clove garlic, minced
¾ pound shrimp, shelled and deveined
¼ cup sliced scallions
¼ cup finely chopped celery
¼ cup finely chopped carrots
½ cup finely chopped mushrooms
1 egg, beaten
2 tablespoons soy sauce
½ teaspoon five spice powder
8 egg roll skins
Vegetable oil for deep frying
Mustard Sauce
½ cup dry mustard
½ cup boiling water
2 teaspoons horseradish
2 teaspoons Asian sesame oil
Make the sauce: Place the mustard in a small bowl. Pour in boiling water and mix well. Add the horse radish and sesame oil. Stir together until wellblended.
Make the filling: Heat the peanut oil in a large skillet over medium heat. Add the garlic and sauté until softened. Add the shrimp and cook 3 minutes on both sides until just pink. Remove with slotted spoon to paper towels to drain. Add the scallions, celery, carrots, egg, and mushrooms to the skillet and sauté 3 minutes. Stir in soy sauce and five spice powder.
Dice the cooked shrimp. Stir completely into filling. Remove filing to a bowl.
To make egg rolls: Spoon ⅓ cup of filling diagonally across and just below the center of the wrapper. Fold the bottom point over the filling. Fold in the side corners and roll to form a cylinder. Press corners to seal firmly. Moisten with water if necessary. Place, seam side down, on an oiled platter.
In a 5-quart saucepan or a deep fryer, heat 2 inches of oil to 370°. Fry egg rolls, a few at a time, until golden brown on both sides. Remove with slotted spoon and drain on paper towels. Keep warm in 200° oven while frying others.
Serve with the mustard sauce.
