SALMON & SHRIMP SPRING ROLLS

Ingredients:

• 1 medium carrot, julienned
• 8 scallion, schopped
• 2 medium garlic cloves, minced
• 1/2 pound mushrooms, chopped
• 3/4 pound spinach, stems removed
• 10 ounces salmon fillet, poached
• 15 large shrimp, cleaned & chopped
• 2 tablespoons dry sherry
• 2 tablespoons dark soy sauce
• 1 pound wonton wrappers
• salt
• pepper
• 2 cups vegetable oil for deep-frying

Preparation:

• 1.
• In a fairly large sauce pan or fry pan, saute garlic, scallions, and carrot in a little oil until vegetables are limp.
• Add wine, soy sauce, spinach, seafo od and mushrooms and stir fry, while breaking up the salmon into small pieces.
• Be careful not to overcook.
• Shrimp should turn pink and mushrooms and spinach should have rendered their liquid and gone soft.
• Let this mixture cool before making the rolls.
• 2.
• Lay out a sheet of wax paper for a work area, and have within reach a saucer with a little water.
• It`s best to do three at a time.
• Place about a well rounded teaspoon of filling in the lower third of each Won Ton wrapper.
• Then fold the two sides part way over the mixture.
• Wet your finger in the saucer and use it to moisten the top end of the wrapper.
• Roll it up and seal it. For frying, put enough oil in the pan to just cover the rolls. Fry for 3-5 minutes each until golden brown. You can fry 5-8 at a time depending on the size of the pan. Turn each occasionally to check doneness a