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SHRIMP EGG ROLLS

SERVINGS 8

1 tsp cornstarch

1/2 tsp five-spice powder

4 tsp soy sauce

1 tbsp vegetable oil

4 cups coleslaw mix (from 16-ozbag)

2 tbsp sliced green onions

1/2 tsp grated gingerroot

1/2 cup finely chopped raw shrimp

vegetable oil for deep frying

egg roll wrapper

1 egg beaten

In small bowl,mix cornstarch, five-spice powder and soy sauce until well blended . Set aside.

In a large skillet or wok, heat 1 tbsp oil over medium-high heat. Add coleslaw mix,onions and gingerrootcook 3 to 4 minutes, stirring frequently, until vegetables no longer crisp.

Add shrimp and cornstarch mixture; cook 1 to 2 minutes, stirring constantly, until mixture is thoroughly coated. Remove from skillet; cool to room temperature.

In a deep fryer or dutch oven, heat 3 to 4 inches of oil to 350F.

Meanwhile, place 1 eggroll wrapper on work surface with 1 corner facing you. Place 1/4 cup coleslaw mixture slightly below center of eggroll wrapper. Fold corner of wrapper closest to you over filling, tucking point under. Fold in and overlap right and left corners. Brush remaining corner with egg; gently roll eggroll toward  remaining corner and press to seal.

Fry eggroll 4 to 6 minutes or until golden brown.

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