Subj : BH&G 2312
To   : ALL
From : DAVE DRUM
Date : Mon Apr 05 2021 14:04:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork & Lobster Egg Rolls Florentine
 Categories: Seafood, Pork, Vegetables, Greens, Fruits
      Yield: 8 Servings
 
    1/2 c  Plum preserves
      2 tb White wine vinegar
      2 tb Soy sauce
      1 ts Cornstarch
    1/4 ts Garlic powder
    1/4 ts Ground ginger
      1 lg Beaten egg
      6 oz Can lobster; drained,
           - cartilage removed, fine
           - chopped
    3/4 c  Fine chopped cooked pork
      5 oz (1/2 box) chopped spinach;
           - thawed, well drained
    1/4 c  Fine chopped water
           - chestnuts
    1/2 ts Garlic salt
      8    Packaged egg roll wrappers
           Oil or shortening for
           - deep-fat frying
 
  For plum sauce, combine preserves, white wine vinegar, soy
  sauce, cornstarch, garlic powder, and ginger in a small
  saucepan. Cook and stir until thickened and bubbly. Cook
  and stir 2 minutes more. Remove from heat and cool
  slightly. Cover and chill.
  
  Combine egg, lobster, pork, spinach, water chestnuts, and
  garlic in a bowl.
  
  To wrap an egg roll, place the egg roll wrapper with a
  point toward you. Spoon 1/4 filling diagonally on the
  wrapper, just below the center. Fold the bottom point over
  filling; tuck it under filling. Fold the right and left
  corners over the filling to form an envelope shape. Roll
  the egg roll toward the remaining corner. Moisten the top
  point with water and press firmly to seal.
  
  Heat 1 1/2" oil or shortening in a 3 quart saucepan or
  deep-fat fryer to 365 degrees F. Fry egg rolls, two or
  three at a time, for 2 to 4 minutes or until golden brown.
  Carefully remove and drain on a baking sheet lined with
  paper towels. Keep egg rolls warm in a 200ºF/93ºC oven
  while frying remaining rolls. Serve with plum sauce.
  
  Better Homes & Gardens | September 2014
  
  MM Format by Dave Drum - 11 September 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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