astray recipes: Shrimp roll appetizers w/sauce

Categories: Appetizer
Yield: 8 Servings

Measure	Ingredient
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
1	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

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, .

shrimp roll appetizers w/sauce