INGREDIENTS

INSTRUCTIONS

* Note: See the "Plum Sauce" and "Hot Mustard" recipes which are included
in this collection.
Combine all the filling ingredients in a large bowl, and combine all the
sauce ingredients in a small bowl. Heat wok over high heat, add peanut oil
and swirl to coat wok. Add shrimp and vegetable mixture to wok and stir fry
for 1 minute. Add garlic, ginger, and salt, and stir fry for another
minute. Pour the reserved sauce over the vegetables, toss well to mix, and
stir-fry about 30 seconds. Remove from the heat, transfer to a bowl, and
set aside to cool. (At this point, the filling can be covered and
refrigerated for up to 1 day). Drain filling of any excess liquid. Place
the egg roll skins, one at a time so they don't dry out, on a flat surface.
Arrange wrapper like a diamond with a corner facing you. Place about 1/4
cup of filling in the lower part of the diamond, leaving about 1 inch of
wrapper on either side. Fold the bottom corner over the filling, roll up
half way, then fold the sides over. Coat the top corner of the wrapper with
egg, then seal and press to fully enclose. Arrange egg rolls on a baking
sheet dusted with cornstarch, covered with a dry towel, until all the egg
rolls are stuffed. (Do not refrigerate or the wrappers will crack.) Heat
the peanut oil to deep-fry temperature (325 degrees) in a wok or deep
skillet. Fry the rolls until golden brown all over, about 2 minutes per
side. Drain on paper towels and serve warm with Plum Sauce and Hot Mustard.
This recipe yields 12 egg rolls.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1B13 broadcast 01-27-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-11-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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