WONTON ROLLS WITH GINGER AND SHRIMP
(Can be made ahead)

FOR THE SWEET AND SOUR SAUCE:
3/4 cup water
1/2 cup sugar
1/2 cup cider vinegar
1 tablespoon cornstarch
1 tablespoon soy sauce
1/4 cup water
FOR THE FILLING:
2 tablespoons cooking oil
6 ounces peeled shrimp, chopped
1/2 cup shredded carrots
2 teaspoons thinly sliced green onion
1 teaspoon grated ginger
2 teaspoons hoisin sauce
FOR THE WONTON ROLLS:
25 wonton wrappers
cooking oil for deep frying

TO PREPARE THE SWEET AND SOUR SAUCE:
Bring the water to a boil. Add the sugar and stir until dissolved. Stir in the vinegar. Blend the cornstarch, soy sauce, and remaining water. Stir into the boiling liquid to thicken. Set aside.

Note: The addition of one or several of the following ingredients is common: cooked green pepper, pineapple chunks, grated ginger root, chopped tomatoes, chopped pickles, sliced bamboo shoots.

TO PREPARE THE FILLING:
In a medium skillet, heat oil, and cook shrimp, carrot, onion, and ginger for 3 minutes or until tender. Remove from heat and add hoisin sauce.

TO PREPARE THE WONTON ROLLS:
Spoon 1 rounded teaspoon of the filling onto a wonton wrapper just off center (near one point). Bring closest point over, covering the filling.

Fold the side points over the filling, forming an envelop shape. Roll toward the remaining point. Moisten the top flap, and press firmly to seal. Repeat with remaining filling and wrappers.

Deep fry in oil at 365 degrees, a few at a time about 1 minute or until golden brown. Drain on paper towels. Serve warm with sweet and sour sauce.

Makes 25