Pork & lobster rolls florentine^
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg, beaten | |
| 1 | can | (6oz) lobster, drained and |
| Finely chopped | ||
| ¾ | cup | Finely chopped cooked pork |
| ½ | pack | (10oz) frozen chopped |
| Spinaach, thawed and well | ||
| ½ | cup | Plum preserves |
| 2 | tablespoons | White wine vinegar |
| 2 | tablespoons | Soy sauce |
| Drained | ||
| ¼ | cup | Finely chopped water |
| Chestnuts | ||
| ½ | teaspoon | Galric salt |
| 8 | Egg roll wrappers | |
| Oil for deep frying | ||
| 1 | teaspoon | Cornstarch |
| ¼ | teaspoon | Garlic powder |
| ¼ | teaspoon | Ginger |
Directions
PLUM SAUCE
Combine egg, lobster, pork, spinach, water chestnuts, and garalic salt.
Using 2 teaaspoons per roll, place filling diagonally on each wrapper, a bit
below the center. Fold the bottom point up over the filling, tucking in. Fold
in sides to form an envelope; roll to remaining corner. Use a bit of water to
seal the point.
Fry egg rolls, 2 or 3 at a time in oil heataed to 365 degrees, 2 to 4 minutes
until golden brown. drain on paper towels. Keep warm while frying remaining rolls. Serve with plum sauce.
Combine all ingredients. Cook, stirring, until thick anad bubbly.
Cook an additional 2 minutes.
Better Homes and Gardens Holiday Appetizers 1995 Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-29-95