Eggrolls

Ingredients: 8 egg roll skins Crab filling, pork & shrimp filling, Ham-Orange filling, or Vegetable filling. Sweet & Sour sauce Oriental Mustard Sauce

For each egg roll, place one egg roll skin on a flat surface with one corner toward you. Spoon about 1/4 cup of desired filling just below the center of the egg roll skin. Fold the corner nearest you over the filling, tucking the corner under the filling. Fold side corners over top, like an envelope. And fold the reamining corner on top. Moisten the point with water, and press to seal. In a heave saucepan, or deep fryer, in 2 inches of shortening, fry the egg rolls at 365 for 2-3 minutes. A few at a time. Drain on paper towels, and keep warm on an oven at 300. Serve with desired sauce.

Wontons

Ingredients: 40 wonton skins Crab filling, Pork & Shrimp filling, or Vegetable filling Sweet & Sour Sauce Oriantal style mustard sauce

For each wonton, place one wonton skin on flat surface with one corner facing you. Spoon a rounded spoonful into the center of wonton skin. Fold the corner closest to you over the filling, and tuck it under the filling. Roll up, and leave 1 inch unrolled at the top. Moisten the right corner with water. Grasp the right and left corners, and bring them over the filling, lapping the right corner over the left corner. Press firmly to seal. In a heavy saucepan or deep fryer, heat 2 in. of shortening at 365, and fry a few at a time for 2-3 min. Keep warm in 300 oven, while preparing the rest. Serve with desired sauce. Makes 40

Sauces & Filllings for Eggrolls and Wontons

Crab Filling In a skillet, cook 1 cup chopped chinese cabbage or reg. cabbage, 1/2 cup finely chopped pea pods, 1/4 cup chopped water chestnuts, 2 tbsp. finely chopped onion, and 1 clove garlic, minced, in 1 tbsp. cooking oil for 2-3 minutes, or until crisp-tender. Remove from heat. In a mixing bowl combine 1 6 oz. can drained crabmeat, flaked, and cartlige removed; 2 tbsp. soy sauce, 2 tbsp. dry sherry, 1/8 tsp. pepper, and the cooked veggies. Toss to mix. Makes 2 cups.

Pork & Shrimp Filling Thaw 1 6oz. pkg. frozen, peeled cooked shrimp. Cut shrimp up. In a mixing bowl combine shrimp, 1/2 cup finely chopped cooked pork, 1/2 cup finely chopped bean sprouts, 1/2 cup finely chopped mushrooms, 1/2 cup sliced green onions, 2 tbsp. soy sauce, and 1 tsp. grated gingerroot. Mix well. Makes 2 cups.

Ham Orange Filling In a bowl, combine 3/4 cup finely chopped fully cooked ham, 1/2 cup chopped bamboo shoots, 1/2 cup finely chopped onion, 1/2 cup finely chopped broccoli, 1/2 tsp. finely shreded orange peel, 2 tbsp. orange juice, and 1/8 tsp. ground red pepper. Mix well. Makes about 2 cups

Vegeatable Filling In a steaming basket over boiling water place 1 cup chopped fresh spinach, 1 cup shredded carrot, 1 cup chopped mushrooms, 1/2 cup shredded zuccini, and 1/4 cup finely chopped onion. Cover, steam about 4 min. Drain well. Transfer to a mixing bowl. Stir in 2 tbsp. soy sauce, 1/2 tsp. dry mustard, 1/4 tsp. pepper, and 1/8 tsp. garlic powder. Makes 2 cups.

Oriental Mustard Sauce 1/4 cup dry mustard 2 tsp. cooking oil 1/4 tsp. salt	In a bowl, combine mustard, oil, and salt. Stir in in 1/4 cup boiling water. Makes 1/3 cup
Sweet & Sour Sauce 1/2 cup packed brown sugar 1 tbsp. cornstarch 1/3 cup red wine vinegar 1/3 cup unsweetened pineapple juice 1/4 cup finely chopped green pepper 2 tbsp. chopped pimiento 1 tbsp. soy sauce 1/4 tsp. garlic powder 1/4 tsp. ground ginger	In a small saucepan combine brown sugar and cornstarch. Stir in vinegar, pineapple juice, green pepper, pimiento, soy sauce, garlic, and ginger. Cook & stir until thick and bubbly. Cook and stir 2 min. more. Serve warm.

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