Title: Crispy Salad Bowls
Categories: Bread
Yield: 1 Servings

Vegetable oil
Eggroll skins or corn
-tortillas

Pour oil into deep fat fryer to a depth of 4 inches. Heat oil to 375ø. Lay
egg roll or tortilla on surface of oil and press down with soup ladle until
completely covered. Fry until brown, about 1 to 2 minutes. Invert on paper
towels and let cool. Fill egg rolls with salad or tortillas with guacamole.

HELEN SLOAN (MRS. JOHN C.)

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.