101Kidz : Grown Ups : Recipes : Appetizers
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Savory Egg Rolls

1 Medium Carrot (Julienned)
6 - 8 Scallions (chopped)
2 Medium Cloves of Garlic (crushed)
1/2 Lb. White Mushrooms (chopped)
3/4 Lb. Spinach (stemmed and broken up)
10 oz. Cooked Salmon (canned, or preferably fresh)
12 - 15 medium to large shrimp (peeled, de-veined, and chopped)
2 Tbsp. Chinese Cooking Wine or Dry Sherry
2 Tbsp. Dark Soy Sauce
1 Lb. Package of Won Ton Wrappers
About 1/2 Package of "White Sauce" mix (for thickener)
Salt and Pepper to taste
1 - 2 Cups Vegetable oil (for deep frying)

Filling Preparation:
In a fairly large sauce pan or fry pan, sauté garlic, scallions, and carrot in a little oil until vegetables are limp. Add wine, soy sauce, spinach, seafood and mushrooms and stir fry, while breaking up the salmon into small pieces. Be careful not to overcook. Shrimp should turn pink and mushrooms and spinach should have rendered their liquid and gone soft.
Add some of the White Sauce mix a little at a time until good consistency is reached, and ingredients stick together (like stuffing). Let this mixture cool before making the rolls.

Stuffing and Frying:
Lay out a sheet of wax paper for a work area, and have within reach a saucer with a little water. It's best to do three at a time. Place about a well rounded teaspoon of filling in the lower third of each Won Ton wrapper. Then fold the two sides part way over the mixture. Wet your finger in the saucer and use it to moisten the top end of the wrapper. Roll it up and seal it. For frying, put enough oil in the pan to just cover the rolls. Fry for 3-5 minutes each until golden brown. You can fry maybe 5-8 at a time depending on the size of the pan. Turn each occasionally to check doneness and color.
Drain on paper towels.

Servings: Makes around 56 small rolls.

Dipping Sauce:

Mix about 2 Tbsps. of Grey Poupon (or similar)
mustard with 1 Tsp. honey and 1 Tbsp. dark soy sauce.

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