Pork & Lobster Rolls Florentine^ Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1: Egg, beaten
Drained,
1 can: , (6oz) lobster, drained and
1/4 cup: Finely chopped water,
Finely chopped,
Chestnuts,
3/4 cup: Finely chopped cooked pork,
1/2 tsp: Galric salt,
1/2 package: , (10oz) frozen chopped
8: Egg roll wrappers,
Spinaach, thawed and well
Oil for deep frying,
PLUM SAUCE
1/2 cup: Plum preserves,
1 tsp: Cornstarch,
2 tbsp: White wine vinegar,
1/4 tsp: Garlic powder,
2 tbsp: Soy sauce,
1/4 tsp: Ginger,
Directions:
Combine egg, lobster, pork, spinach, water chestnuts, and garalic
salt.
Using 2 teaaspoons per roll, place filling diagonally on each
wrapper, a bit
below the center. Fold the bottom point up over the filling, tucking
in. Fold
in sides to form an envelope; roll to remaining corner. Use a bit of
water to
seal the point.
Fry egg rolls, 2 or 3 at a time in oil heataed to 365 degrees, 2 to 4
minutes
until golden brown. drain on paper towels. Keep warm while frying
remaining rolls. Serve with plum sauce.
Combine all ingredients. Cook, stirring, until thick anad bubbly.
Cook an additional 2 minutes.
Better Homes and Gardens Holiday Appetizers 1995
Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-29-95
Source from luhu.jp
salt.
Using 2 teaaspoons per roll, place filling diagonally on each
wrapper, a bit
below the center. Fold the bottom point up over the filling, tucking
in. Fold
in sides to form an envelope; roll to remaining corner. Use a bit of
water to
seal the point.
Fry egg rolls, 2 or 3 at a time in oil heataed to 365 degrees, 2 to 4
minutes
until golden brown. drain on paper towels. Keep warm while frying
remaining rolls. Serve with plum sauce.
Combine all ingredients. Cook, stirring, until thick anad bubbly.
Cook an additional 2 minutes.
Better Homes and Gardens Holiday Appetizers 1995
Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-29-95
Source from luhu.jp