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4 1/2 t cornstarch
1/2 C sugar
1 C pineapple juice
1/2 C white vinegar
2 T ketchup
1 t soy sauce
1 can (6oz) small shrimp, rinsed & drained OR 1 C frozen small cooked shrimp (salad shrimp)
1 C canned bean sprouts
1 C shredded cabbage
1 C chopped onion
1/2 C chopped carrot
1 T vegetable oil
1/2 t pepper
1/4 t salt
12 egg roll wrappers
Additional oil for deep-fat frying
For sweet & sour sauce, combine cornstarch, sugar, pineapple juice, vinegar, ketchup, and soy sauce, in a saucepan until smooth (I used a wire whisk). Bring to a boil, cook and stir for 1-2 mins or until thickened. Remove from heat and set aside.
In a large skillet, stir fry the shrimp, bean sprouts, cabbage, onion, and carrot in oil until crisp-tender; cool slightly. Stir in salt & pepper. Position egg roll wrappers w/ long edge facing you. Spoon 1/4 C of shrimp mixture on the bottom third of each wrapper. Fold bottom over filling; fold sides over filling toward center. Moisten top wdge w/ water to seal.
In a deep saucepan, electric skillet or deep-fat fryer, heat oil to 372*. Fry egg rolls a few at a time for 4-5 mins or until golden brown. Turning often. Drain on paper towels. Serve w/ sweet & sour sauce.
1 dozen egg rolls