2 tbsp. sugar
4 c. soy sauce
2 tbsp. Worcestershire sauce
1 tsp. salt
1 bunch shallots
1 tsp. white wine
2 tbsp. lemon juice
1/2 med. carrot, cut in 2 inch pieces
15 egg roll wrappers (recipe below)

Combine sugar, soy sauce, Worcestershire sauce, wine and lemon juice to make a marinade. Leave shelled, deveined shrimp with tails in this mixture several hours or overnight.

Wrap each shrimp with 2 strips carrot and shallow. Wrap in egg roll and seal with cornstarch paste. Deep fat fry and serve hot.

EGG ROLL WRAPPER:

2 c. all-purpose flour
2 eggs
2 to 4 tbsp. water

Make a well in flour and drop in eggs and water. Knead until dough is smooth and elastic. Roll out to paper thin on floured board and cut into 6 x 4 inch pieces.