Shrimp roll appetizers w/sauce

8 Servings

Ingredients

QuantityIngredient
2packsFrozen shrimp egg rolls
Salad oil for frying
½cupChili sauce
1tablespoonLemon juice plus
teaspoonLemon juice
1tablespoonSalad oil
1teaspoonVinegar
½teaspoonBrown sugar
¼teaspoonRed pepper sauce
teaspoonDry mustard
teaspoonSalt
1Clove (small) garlic; crushed
2tablespoonsDry mustard (up to)
3tablespoonsWater
Horseradish sauce
¼cupChilled whipping cream
1tablespoonHorseradish plus
teaspoonHorseradish; well drained
¼teaspoonSalt

Directions

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, .