Recipe(tried): Seafood Egg Rolls with Apricot Sauce (using pork and shrimp or lobster)

SEAFOOD EGG ROLLS

FOR THE FILLING:
2 cups finely chopped cooked pork
1 cup finely chopped shrimp or lobster
2 cups finely chopped celery
1 cup finely chopped green onions
1 cup finely chopped water chestnuts
1 cup finely chopped bean sprouts
2 oz peanut butter (my secret)
1/4 cup margarine or shortening, melted
1 small egg, slightly beaten
1 tablespoon seasoning salt
1 tablespoon soy sauce
1 teaspoon sugar
1/2 to 1 teaspoon salt
FOR THE EGG ROLLS:
1 pkg egg roll skins
Flour and water (a small amount for sealing rolls)
Hot fat (for deep frying)
FOR SERVING:
Apricot Sauce (recipe follows)
Hot Mustard Sauce

Combine first 6 ingredients for the filling in large bowl. Blend in remaining filling ingredients and mix thoroughly; drain.

Pour 1/4 cup filling in center of each skin and fold 2 sides over filling. Make a paste of flour and water; brush edges with it. Roll up egg roll, pressing edges together to seal. Put on wax paper.

Fry in deep hot fat (360 degrees F) about 5 minutes, turning only once. They should be crisp and golden brown.

Serve hot or freeze and reheat in microwave or oven. Serve with Apricot Sauce or Hot Mustard Sauce.

APRICOT SAUCE

2 cup apricot jam
1/4 cup finely chopped pimento
2 teaspoon vinegar

In saucepan bring to a boil, then simmer, stirring occasionally 2 minutes. Cool. Hot mustard sauce: Make a paste of dry mustard and water.

Makes 24 large egg rolls
Source: Diane. Geary, 1997