*  Exported from  MasterCook  *
 
                        SALMON & SHRIMP SPRING ROLLS
 
 Recipe By     : chefmad@macconnect.com
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Appetizers                       Fish & Seafood
                 Thai                             Asian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      medium        carrot, julienned
    8                    scallion, schopped
    2      medium        garlic cloves, minced
      1/2  pound         mushrooms, chopped
      3/4  pound         spinach, stems removed
   10      ounces        salmon fillet, poached
   15      large         shrimp, cleaned & chopped
    2      tablespoons   dry sherry
    2      tablespoons   dark soy sauce
    1      pound         wonton wrappers
                         salt
                         pepper
    2      cups          vegetable oil for deep-frying
 
 1.  In a fairly large sauce pan or fry pan, saute garlic, scallions, and carrot
  in a little oil until vegetables are limp. Add wine, soy sauce, spinach, seafo
 od 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.
 Let this mixture cool before making the rolls.
 
 2.  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
 5-8 at a time depending on the size of the pan. Turn each occasionally
 to check doneness and color. Drain on paper towels.
 
 Dipping Sauce:
 Mix 2 Tbsps. of Grey Poupon mustard with 1 Tsp. honey and 1 Tbsp. dark soy sauc
 e.
 
 These rolls reheat well by low temp (325°F) oven or microwave. Heat
 before serving, but
 they're OK at room temperature.
 
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