Grace Chu’s Shrimp Filling for Egg Rolls

Rate this recipe

Preparation info

  • Enough for


    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ pound raw shrimp
  • 1 teaspoon sherry
  • 2 teaspoons salt
  • ½ teaspoon monosodium glutamate
  • ½ teaspoon cornstarch
  • ½ pound fresh bean sprouts (available in Chinatown) or 1 cup canned bean sprouts
  • 3 tablespoons peanut oil
  • 4 cups finely diced celery
  • ½ teaspoon sugar
  • cup finely chopped mushrooms


  1. Shell, devein, rinse, and dry the shrimp. Cut them into one-half-inch pieces. Combine them with the sherry, one-half teaspoon salt, one-quarter teaspoon monosodium glutamate and the cornstarch. Set aside.

  2. If canned bean sprouts are used, drain and rinse them in cold water two or three times. If fresh bean sprouts are used, wash and drain them.

  3. Heat one tablespoon of the oil in a skillet and cook the shrimp mixture over high heat until shrimp just turn pink. Remove from heat and set aside.

  4. In another skillet heat the remaining oil. Cook the celery in it, stirring, for about two minutes. Add remaining salt and monosodium glutamate and the sugar. Mix well. Cook for five minutes over medium heat.

  5. Add the mushrooms and mix thoroughly. Add bean sprouts and blend. Add the shrimp mixture and turn mixture into a colander. Cool before using as a filling for egg rolls.

Part of