Seafood egg rolls

Yield: 1 Servings

Measure Ingredient
1 pack Egg roll skins
2 cups Finely chopped cooked pork
1 cup Finely chopped shrimp or lobster
2 cups Finely chopped celery
1 cup Finely chopped green onions
1 cup Finely chopped water chestnuts
1 cup Finely chopped bean sprouts
1 tablespoon Seasoning salt
1 tablespoon Soy sauce
1 teaspoon Sugar
½ teaspoon Salt; (1/2 to 1)
1 small Egg; slightly beaten
¼ cup Melted shortening or margarine
2 ounces Peanut butter; (my secret) -Apricot Sauce---
2 cups Apricot jam
¼ cup Finely chopped pimento
2 teaspoons Vinegar

FILLING

Combine first 6 ingredients in large bowl. Blend in other ingredients and mix thoroughly. Drain. Pour ¼ cup filling in center of each skin and fold 2 sides over filling. Make a paste of flour and water; brush edges with it.

Roll up egg roll, pressing edges together to seal. Put on wax paper. Fry in deep hot fat (360 degrees) about 5 minutes, turning only once. They should be crisp and golden brown. Serve hot or freeze and reheat in microwave or oven. Serve with apricot or hot mustard sauce. Makes 24 large egg rolls.

Apricot Sauce: In saucepan bring to a boil, then simmer, stirring occasionally 2 minutes. Cool. Hot mustard sauce: Make a paste of dry mustard and water.

Posted to recipelu-digest Volume 01 Number 388 by "Diane. Geary" <diane@...> on Dec 20, 1997

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