Shrimp & Crab Egg Rolls - Tulkoff Food Products

Ingredients

• 2 Tbsp Vegetable oil
• 6 oz Shrimp, cooked and minced
• 6 oz Crab meat
• 2 cups Chinese cabbage, finely shredded
• 2 Carrots, shredded
• 8 Water chestnuts, cut into small, thin strips
• 2 stalks Celery, minced
• 1 cup Bean sprouts
• 4 Scallions, finely chopped
• 1 1⁄4 tsp Salt
• 1 -2 Tbsp Soy sauce, to taste
• 2 tsp Tulkoff Chesapeake Sauce
• 1 Tbsp Rice wine
• 6 Egg roll wraps
• 1 Egg, beaten
• Oil, for deep frying