Pork & lobster rolls florentine^

8 servings

Ingredients

Quantity Ingredient
1 Egg, beaten
1 can (6oz) lobster, drained and
Finely chopped
¾ cup Finely chopped cooked pork
½ pack (10oz) frozen chopped
Spinaach, thawed and well
½ cup Plum preserves
2 tablespoons White wine vinegar
2 tablespoons Soy sauce
Drained
¼ cup Finely chopped water
Chestnuts
½ teaspoon Galric salt
8 Egg roll wrappers
Oil for deep frying
1 teaspoon Cornstarch
¼ teaspoon Garlic powder
¼ teaspoon Ginger

Directions

PLUM SAUCE

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

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