Saturday, August 9, 2008

Wontons or Egg Rolls

1 pound lean sausage (I use Jimmy Dean Regular)
1 egg
1 can (4 1/2 ounce) tiny shrimp
1 can (4 ounce) water chestnuts, finely chopped
3/4 cup celery, finely chopped
4 green onions, finely chipped
1 package wonton skins OR egg roll skins

Brown sausage. Drain off fat. Put in bowl. Mix in egg, tiny shrimp, water chestnuts, celery, and green onions. Put rounded teaspoon sausage mixture on each wonton skin. Wrap. Seal edges with moistened fingers, Deep gry in 365* oil (until golden brown). Remove with slotted spoon. Drain on paper towel in warm oven until ready to serve. You can fry ahead and heat in 450* oven.

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