| 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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