Feed Me That logoWhere dinner gets done
previousnext


Title: Seafood Egg Rolls
Categories: Chinese Eggroll
Yield: 1 Servings

1pkEgg roll skins
FILLING
2cFinely chopped cooked pork
1cFinely chopped shrimp or lobster
2cFinely chopped celery
1cFinely chopped green onions
1cFinely chopped water chestnuts
1cFinely chopped bean sprouts
1tbSeasoning salt
1tbSoy sauce
1tsSugar
1/2tsSalt; (1/2 to 1)
1smEgg; slightly beaten
1/4cMelted shortening or margarine
2ozPeanut butter; (my secret) --Apricot Sauce---
2cApricot jam
1/4cFinely chopped pimento
2tsVinegar

Combine first 6 ingredients in large bowl. Blend in other ingredients and mix thoroughly. Drain. Pour 1/4 cup 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) 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. Posted to recipelu-digest Volume 01 Number 388 by "Diane. Geary" on Dec 20, 1997

previousnext