Category: Appetizers

2 package Frozen shrimp egg rolls

Salad oil for frying



HOT & SPICY SAUCE



1/2 cup Chili sauce

1 tbsp Lemon juice plus

1 1/2 tsp Lemon juice

1 tbsp Salad oil

1 tsp Vinegar

1/2 tsp Brown sugar

1/4 tsp Red pepper sauce

1/8 tsp Dry mustard

1/8 tsp Salt

1 Clove (small) garlic



HOT MUSTARD SAUCE CRUSHED



2 tbsp Dry mustard

2 -(up to)

3 tbsp Water

Horseradish sauce

1/4 cup Chilled whipping cream

1 tbsp Horseradish plus

1 1/2 tsp Horseradish, well drained

1/4 tsp Salt

Partially thaw 2 packages of frozen egg rolls. Prepare sauces (below). In metal fondue pot, heat salad oil (2 inches) to 350 degrees; transfer pot to source of heat at table. Adjust heat when necessary to maintain temperature of oil. Spear egg rolls with fondue forks and place in hot oil. Cook two minutes or until brown and crisp; drain. Dip into sauces. Serves 4. To make Hot and Spicy Sauce: In a small saucepan, heat all ingredients to boiling. Reduce heat; simmer 5 minutes. Makes about 3/4 cup of sauce. To make Hot Mustard Sauce: Blend all ingredients together. Makes about 1/4 cup. If packets of the sauce are included in the shrimp rolls, this may be used. To make Horseradish Sauce: Beat whipping cream; fold in horseradish and salt. Makes about 1/2 cup.



From <A Taste of Louisiana>.