Salmon& Shrimp Spring Rolls

* 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=B0F) oven or microwave. Heat
before serving, but
they're OK at room temperature.

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