*  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      md            Carrot -- julienned
   8                    Scallion -- schopped
   2      cl            Garlic -- minced
     1/2  lb            Mushrooms -- chopped
     3/4  lb            Spinach -- stems removed
  10      oz            Salmon fillet -- poached
  15      lg            Shrimp -- cleaned & chopped
   2      tb            Dry sherry
   2      tb            Dark soy sauce
   1      lb            Wonton wrappers
                        Salt
                        Pepper
   2      c             Vegetable oil -- for deep-frying
                        Dipping Sauce:
   2      ts            Grey Poupon mustard
   1      ts            Honey
   1      tb            Dark soy sauce

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, 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. Let this mixture cool before making the rolls.

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 dipping sauce ingredients together.

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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