Title: Lobster Rolls
Categories: Seafood
Yield: 8 Servings

1 lb Lobster meat; diced
1/4 c Bamboo shoots; finely
-chopped
1/4 c Water chestnuts; chopped
-fine
1/2 ts Garlic powder
1/2 ts Salt
8 Eggroll skins
2 tb Flour
Oil for deep-frying

Combine the lobster, bamboo shoots, water chestnuts, and seasonings. Place
some of the mixture near one edge of each of the eggroll skins. Begin
rolling, jelly roll fashion; after the first turn, fold the ends toward the
center and continue rolling. Mix the flour with enough cold water to form a
paste in a small bowl. Seal the edges of the lobster rolls with the paste.
Heat the oil until almost smoking in a wok or deep pan. When hot, deep-fry
the rolls until golden brown, about 2 to 3 minutes. Drain and serve while
hot.

PLUM BLOSSOM

STEMMONS FREEWAY NORTH, DALLAS

WINE: WANG FU

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.