INGREDIENTS

INSTRUCTIONS

Heat sesame oil and saute ginger 30 seconds. Add scallions and saute
30 seconds. Stir in soy sauce and evaporate a second. Stir in eggs  and
stir to softly scramble. Remove from heat and transfer to a bowl;  stir
in carrots, steamed napa cabbage and chili paste to taste.  Divide
wrappers into half, so you can make mini egg rolls. Set each  wrapper
at such an angle that the points of the wrapper face north,  south,
east and west. Set a bit of filling in bottom third of  wrapper. Bring
bottom point over filling and tuck it underneath; roll  the filling up
a bit to secure tightly. Bring right point of wrapper  over filling to
form a neat right angle; bring left side of wrapper  over right side to
form a left right angle, and dab this top point  with egg yolk. Roll
the egg roll up to secure tightly. The egg yolk  will seal the wrapper
to itself.  Can be frozen for up to a week. Deep fry straight from
freezer;  otherwise partially thaw before frying.  To fry: Heat the oil
and deep fry long enough for the rolls to float  to surface; turning
them, for 2 to 3 minutes. Drain immediately on  double thickness of
paper towels. Once drained, set on a rack so  bottom does not get
soggy.  Yield: 100 rolls Copyright, 1997, TV FOOD NETWORK, G.P., All
Rights  Reserved MC format by Gail Shermeyer, 4paws@netrax.net  Recipe
by: PASTA MONDAY TO FRIDAY SHOW#PS6551  Posted to MC-Recipe Digest V1
#495 by 4paws@netrax.net  (Shermeyer-Gail) on Mar 02, 1997.

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