Recipe: Chinese Egg Rolls and Dipping Sauces (baked, using refrigerated crescent roll dough)

CHINESE EGG ROLLS

1 1/2 teaspoons soy sauce
1/4 teaspoon ground ginger
1/8 teaspoon garlic powder
3/4 cup cubed, cooked pork, chicken or shrimp
1/4 cup sliced fresh mushrooms
1/4 cup bean sprouts, rinsed
2 tablespoons chopped green onions
2 tablespoons coarsely shredded carrot
1 1/2 teaspoons chopped fresh parsley
1 (4 oz.) can Pillsbury Refrigerated Quick Crescent Dinner Roll Dough
1 egg, beaten
OPTIONAL, FOR SERVING:
Sweet and Sour Sauce (recipe follows)
Mustard Dipping Sauce (recipe follows)

Heat oven to 375 degrees F.

In small skillet, combine soy sauce, ginger and garlic powder. Add pork, mushrooms, sprouts, onions and carrot. Cook over low heat until meat and vegetables are warm, stirring occasionally. Remove from heat; stir in parsley.

Unroll dough into 2 rectangles. Firmly press perforations to seal. Place half of meat mixture down center of each rectangle. Bring long sides of dough rectangle over filling, overlapping edges; pinch edges to seal.

Place each egg roll seam side down on ungreased cookie sheet. Brush with beaten egg.

Bake at 375 degrees F for 12 to 17 minutes or until golden brown. Cut each roll into 4 slices.

Serve warm with Sweet and Sour Sauce or Mustard Dipping Sauce, if desired.

SWEET AND SOUR SAUCE
Makes 1/2 cup

1/4 cup Kraft peach preserves
1/4 cup chili sauce

In small bowl, combine preserves and chili sauce; blend well..

MUSTARD DIPPING SAUCE
Makes 3/4 cup

1/4 cup dry mustard
2 tablespoons sugar
1/4 cup cider vinegar
1 egg, slightly beaten
1/2 cup Kraft real mayonnaise (or Miracle Whip salad dressing)

In small saucepan, combine mustard and sugar. Add vinegar and egg; blend well. Cook over low heat 2 to 3 minutes or until thickened, stirring constantly. Refrigerate 10 to 15 minutes; stir in mayonnaise. Store in refrigerator.

Makes 8 appetizers
From: Recipelink.com
Source: Recipe booklet: Incredible Crescents, The Pillsbury Company, 1985