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LOCATION: Recipes >> Asian >> Eggrolls 04

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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
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.


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