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Savory Egg Rolls

(makes around 56 small rolls)
1 Medium Carrot (Julienned)
6 - 8 Scallions (chopped)
2 Medium Cloves of Garlic (crushed)
1/2 Lb. White Mushrooms (chopped) or Shitake if you're from Palm
Beach
3/4 Lb. Spinach (stemmed and broken up)
10 oz. Cooked Salmon (canned, or preferrably fresh)
12 - 15 medium to large shrimp (peeled, deveined, and chopped)
2 Tbsp. Chinese Cooking Wine or Dry Sherry
2 Tbsp. Dark Soy Sauce
1 Lb. Package of Won Ton Wrappers
About 1/2 Package of "White Sauce" mix (for thickener)
Salt and Pepper to taste
1 - 2 Cups Vegetable oil (for deep frying)

Filling Preparation: 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, seafood 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. Add some of the White Sauce
mix a little at a time until good consitency is reached, and
ingredients stick together (like stuffing). Let this mixture cool
before making the rolls. Stuffing and Frying: 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, I found. 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 maybe 5-8 at a time depending on the size of the
pan. Turn each occasionally to check doneness and color. Drain on
paper towels. Dipping Sauce: This one goes well. Just mix about 2
Tbsps. of Grey Poupon (or similar) mustard with 1 Tsp. honey and 1
Tbsp. dark soy sauce. These are not so difficult to make as it may
seem. The worst part is the wrapping, but that might take only 15
minutes or so once you get adept and have a little practice. These
rolls reheat well by low temp (325) oven or microwave. Heat before
serving, but they're OK at room temp.

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