|1 pack||Egg roll skins|
|Salt to taste|
Cut egg roll skins into ½ inch wide strips. Use a large knife and cut through the entire stack of skins. On a damp dish towel, separate skins into individual strips. Heat oil in a wok or skillet until just hot, approximately 375ø. Drop skins into hot oil. Cook a few seconds, then turn and cook a few more seconds, browning slightly. Remove quickly and drain on paper towels. Salt to taste. Cook only a handful of skins at a time.
MARILYN HUSSMAN AUGUR
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
Random recipe of the day