Asian: Eggrolls 04 by Recipe Cottage

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	Eggrolls 04

		Savory Egg Rolls makes around 56 small rolls 1 medium carrot, julienned 6 - 8 scallions, chopped 2 cloves garlic, crushed 1/2 lb mushrooms chopped 3/4 lb spinach, stemmed and chopped 10 oz cooked salmon 12 - 15 medium to large shrimp peeled, deveined, and chopped 2 tbsp Chinese cooking wine 2 tbsp dark soy sauce 1 lb package won ton wrappers 1/2 package white sauce salt pepper 1 - 2 cups oil for deep frying In a fairly large sauce pan or fry pan, saute garlic, scallions, and carrot in a little oil until vegetables are limp. Add wine, soy sauce, spinach, seafood and mushrooms and stir fry, while breaking up the salmon into small pieces. Be careful not to overcook. Shrimp should turn pink and mushrooms and spinach should have rendered their liquid and gone soft. Add some of the White Sauce mix a little at a time until good consitency is reached, and ingredients stick together. Let this mixture cool before making the rolls. Lay out a sheet of wax paper for a work area, and have within reach a saucer with a little water. It's best to do three at a time, I found. Place about a well rounded teaspoon of filling in the lower third of each Won Ton wrapper. Then fold the two sides part way over the mixture. Wet your finger in the saucer and use it to moisten the top end of the wrapper. Roll it up and seal it. For frying, put enough oil in the pan to just cover the rolls. Fry for 3-5 minutes each until golden brown. You can fry maybe 5-8 at a time depending on the size of the pan. Turn each occasionally to check doneness and color. Drain on paper towels. This one goes well. Just mix about 2 Tbsps. of Grey Poupon mustard with 1 Tsp. honey and 1 Tbsp. dark soy sauce.