CHINESE EGG ROLL
1 pkg. Won Ton skin
1/2 lb. green shrimp
1 cup cooked pork, chopped
1 cup celery, chopped fine
1 (7 oz.) can water chestnuts, chopped
1/2 cup green onion, chopped
1 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. MSG
1/8 tsp. black pepper
1 tbsp. butter
1 tbsp. peanut butter
1 egg
Boil shrimp 7 to 8 minutes. Cool, shell and de-vein. Chop. Combine all ingredients except Won Ton and mix well. Store in refrigerator until ready to use. Form large square sheet of Won Ton skin by using 4 small Won Ton squares. Use beaten egg to moisten and seal together edges of Won Ton. Place desired amount of meat mixture on one side of large sheet. Roll and seal ends with egg paste. Fry in hot peanut oil until golden brown. Drain and cut in desired size. Serve hot.