Shrimp Toast & Egg Rolls

I love Shrimp Toast. They are easy to make too.

Egg Rolls are just as good but theres many more choices for the filling.

That kind of slows me down deciding what to use......

The recipe is simple.

Put some white bread in the toaster on it lightest setting. While that is going put all the other ingredients in a food processor and make a paste.

Quarter the light toast on the diagonal and spread a layer of the paste on one side. Deep fry to perfection.

You can top with sesame seeds before you fry them if you want. I sprinkle a few on and pat them into the paste to make them stay.

for the paste:

• 1 lb raw cleaned Shrimp
• 2 teaspoons Crisco shortening
• 6 chopped water chestnuts
• 1 tomato (optional)
• 2 chopped Green Onions
• 3 slices pickled Ginger
• 2 teaspoons Cornstarch
• 1 egg
• Salt and Pepper to taste

These are a bit more time consuming. So many filling choices.

Traditional pork and cabbage, pastrami, corned beef and cabbage, chopped hot dog and sauerkraut, or these Philly cheese steak ones....

Let the wrappers sit out under a moist towel to warm up as you prepare the mix. They are easier to work with at room temperature.

I like my onions caramelized. Lightly saute if you prefer. I do both but thats more than just color....

Then saute some beef strips. and finally saute some mushrooms.....

Mix it all together with some shredded cheese and give a quick chop with a knife to blend it.

I like cheddar and american mix but sometimes just use swiss or provolone...

Blue cheese crumbles are great too..

Once you have your mix, whatever it may be, its time to start rolling them up.

Start with a wrapper laid out like a diamond in front of you. Wet the far tip of the diamond with a bit of water to help it stay closed.

Add a nice sized blob of your mix just below center. Roll the bottom point up and then the outer points over. finish rolling it up. Same way I do burritos.

Watch the cheesy video of me trying to roll them....

If you have left over egg roll wrappers just cut them into strips and deep fry them to make some great chips....

You have to have some duck sauce.

We get the king size bottle here......

So many times I've made these for lunch and we were still stuffed so nobody wants dinner that night.