Shrimp Egg Rolls (Chun Gurn)

1/2 cup water
1 1/2 eggs
1/2 teaspoon salt
1/2 cup flour
1/4 teaspoon vegetable oil
1 tablespoon carrot, shredded
1 tablespoon celery, shredded
1 tablespoon scallions, diced
1 teaspoon salt
1 cup cooked, minced shrimp
Dash of pepper
2 teaspoons vegetable oil
1 teaspoon granulated sugar

Beat water, eggs and salt. Pour into flour.

Grease a 7-inch skillet with the 1/4 teaspoon oil.

Make pancakes by pouring egg mixture into skillet and cooking on one side only for 1 minute. Cool completely.

In a saucepan of water, boil the carrot and celery for 4 minutes. Drain and cool.

Add the scallions, salt, shrimp, pepper, oil and sugar. Mix well.

Place 1 heaping tablespoon in the center of each pancake. Slightly beat 1 egg and use for sticking purposes when rolling. Chill Egg Rolls.

Fry at 360 degrees F in 2 inches of oil, about 15 minutes per side.