*  Exported from  MasterCook  *

                           Seafood Egg Rolls

Recipe By     : "Diane. Geary" <[email protected]> on Dec 20, 1997
Serving Size  : 24   Preparation Time :0:00
Categories    : Chinese                          Posted To Recipelu

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      pkg           Egg roll skins
                       Filling:
  2      c             Cooked pork -- finely chopped
  1      c             Shrimp or lobster -- finely chopped
  2      c             Celery -- finely chopped
  1      c             Green onions -- finely chopped
  1      c             Water chestnuts -- finely chopped
  1      c             Bean sprouts -- finely chopped
  1      tb            Seasoning salt
  1      tb            Soy sauce
  1      ts            Sugar
    1/2  ts            Salt -- (1/2 to 1)
  1      sm            Egg -- slightly beaten
    1/4  c             Margarine -- melted
  2      oz            Peanut butter -- (my secret)
                       Apricot sauce:
  2      c             Apricot jam
    1/4  c             Pimento -- finely chopped
  2      ts            Vinegar

Combine first 6 ingredients in large bowl. Blend in other ingredients
and mix thoroughly. Drain. Pour 1/4 c filling in center of each skin
and fold 2 sides over filling. Make a paste of flour and water; brush
edges with it. Roll up egg roll, pressing edges together to seal. Put
on wax paper. Fry in deep hot fat (360 degrees F) about 5 minutes,
turning only once. They should be crisp and golden brown. Serve hot
or freeze and reheat in microwave or oven. Serve with apricot or hot
mustard sauce.

Makes 24 large egg rolls.

Apricot Sauce:

In saucepan bring to a boil, then simmer, stirring occasionally
2 minutes. Cool.

Hot mustard sauce:

Make a paste of dry mustard and water.


                  - - - - - - - - - - - - - - - - - -

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.