Yield: 1 Servings
|Eggroll skins or corn tortillas|
Pour oil into deep fat fryer to a depth of 4 inches. Heat oil to 375ø. Lay egg roll or tortilla on surface of oil and press down with soup ladle until completely covered. Fry until brown, about 1 to 2 minutes. Invert on paper towels and let cool. Fill egg rolls with salad or tortillas with guacamole.
HELEN SLOAN (MRS. JOHN C.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .