Seafood Egg Rolls

* Exported from MasterCook *

Seafood Egg Rolls

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Posted To Recipelu

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package egg roll skins
***FILLING***
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
1/2 teaspoon salt -- (1/2 to 1)
1 small egg -- slightly beaten
1/4 cup melted shortening or margarine
2 ounces peanut butter -- (my secret)
***APRICOT SAUCE***
2 cups apricot jam
1/4 cup finely chopped pimento
2 teaspoons vinegar

Combine first 6 ingredients in large bowl. Blend in other ingredients and mix t
horoughly. Drain. Pour 1/4 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 golde
n brown. Serve hot or freeze and reheat in microwave or oven. Serve with aprico
t 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.

By "Diane. Geary" <diane@keyway.net> on Dec 20, 1997.





- - - - - - - - - - - - - - - - - -