Title: Seafood Spring Rolls 'sticks' with a Citrus Dipping Sauce
Categories: Eastwest2
Yield: 1 servings

2 c Master Seafood Mixture; see
-* Note
1 pk Lumpia wrappers
1 Egg; beaten with
2 oz Water
Juice of 1 lemon
Juice of 1 lime
1/4 c Thin soy sauce
1/8 c Chiffonade-cut mint leaves

* Note: See the "Master Seafood Mixture" recipe which is included in this
collection.

Lay out a lumpia wrapper with corner facing you. Place a small mound at the
bottom, moisten edges with eggwash and roll bottom corner towards the
middle. Roll very long and thin spring roll 'sticks'. Fold in both sides
and continue rolling. Finish roll and let rest.

Deep fry at 350 degrees until golden brown, about 5 minutes. Drain on paper
towel. Mix together citrus juices, soy sauce and mint.

For Plating: Slice spring rolls in half on the bias and place on a lined
plate with mint sprigs. Serve with small bowl of dipping sauce.

This recipe yields ?? servings.

Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B07) - from the TV
FOOD NETWORK" S(Formatted for MC5): "10-30-1999 by Joe Comiskey -
jcomiskey@krypto.net"

Per serving: 66 Calories (kcal); 4g Total Fat; (62% calories from fat); 5g
Protein; 1g Carbohydrate; 187mg Cholesterol; 57mg Sodium Food Exchanges: 0
Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other
Carbohydrates

Recipe by: Ming Tsai

Converted by MM_Buster v2.0n.