shrimp roll appetizers w/sauce

8 Servings
2 packs Frozen shrimp egg rolls
  Salad oil for frying
½ cup Chili sauce
1 tablespoon Lemon juice plus
1½ teaspoon Lemon juice
1 tablespoon Salad oil
1 teaspoon Vinegar
½ teaspoon Brown sugar
¼ teaspoon Red pepper sauce
⅛ teaspoon Dry mustard
⅛ teaspoon Salt
Clove (small) garlic; crushed
2 tablespoons Dry mustard (up to)
3 tablespoons Water
  Horseradish sauce
¼ cup Chilled whipping cream
1 tablespoon Horseradish plus
1½ teaspoon Horseradish; well drained
¼ teaspoon Salt



Partially thaw 2 packages of frozen egg rolls. Prepare sauces (below). In metal fondue pot, heat salad oil (2 inches) to 350 degrees; transfer pot to source of heat at table. Adjust heat when necessary to maintain temperature of oil. Spear egg rolls with fondue forks and place in hot oil. Cook two minutes or until brown and crisp; drain. Dip into sauces. Serves 4. To make Hot and Spicy Sauce: In a small saucepan, heat all ingredients to boiling.

Reduce heat; simmer 5 minutes. Makes about ¾ cup of sauce. To make Hot Mustard Sauce: Blend all ingredients together. Makes about ¼ cup. If packets of the sauce are included in the shrimp rolls, this may be used. To make Horseradish Sauce: Beat whipping cream; fold in horseradish and salt.

Makes about ½ cup.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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