|
Title: Fried Pasta Categories: Appetizer Yield: 12 Servings 1 pk Egg roll skins 2 c Oil Salt to taste Cut egg roll skins into 1/2 inch wide strips. Use a large knife and cut through the entire stack of skins. On a damp dish towel, separate skins into individual strips. Heat oil in a wok or skillet until just hot, approximately 375ø. Drop skins into hot oil. Cook a few seconds, then turn and cook a few more seconds, browning slightly. Remove quickly and drain on paper towels. Salt to taste. Cook only a handful of skins at a time. MARILYN HUSSMAN AUGUR (MRS. JAMES) DALLAS, TX From League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |