|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|
|½ teaspoon||Brown sugar|
|¼ teaspoon||Red pepper sauce|
|⅛ teaspoon||Dry mustard|
|1||Clove (small) garlic; crushed|
|2 tablespoons||Dry mustard (up to)|
|¼ cup||Chilled whipping cream|
|1 tablespoon||Horseradish plus|
|1½ teaspoon||Horseradish; well drained|
HOT & SPICY SAUCE
HOT MUSTARD SAUCE
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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