| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Grains, Eggs | Chinese | Seafood | 8 | Servings |
INGREDIENTS
| 1 | lb | Lobster meat; diced |
| 1/4 | c | Bamboo shoots; finely chopped |
| 1/4 | c | Water chestnuts; chopped fine |
| 1/2 | ts | Garlic powder |
| 1/2 | ts | Salt |
| 8 | Eggroll skins | |
| 2 | tb | Flour |
| Oil for deep-frying |
INSTRUCTIONS
Combine the lobster, bamboo shoots, water chestnuts, and seasonings. Place some of the mixture near one edge of each of the eggroll skins. Begin rolling, jelly roll fashion; after the first turn, fold the ends toward the center and continue rolling. Mix the flour with enough cold water to form a paste in a small bowl. Seal the edges of the lobster rolls with the paste. Heat the oil until almost smoking in a wok or deep pan. When hot, deep-fry the rolls until golden brown, about 2 to 3 minutes. Drain and serve while hot. PLUM BLOSSOM STEMMONS FREEWAY NORTH, DALLAS WINE: WANG FU From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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