| Ingredients: | | | | 9.Deep fry until golden, about 2 minutes, then turn |
| 8 slices of white bread with the crusts | | | | and deep fry on other side. |
| removedwater | | | | Drain on paper towels. Serve hot. |
| 3/4 pound fresh Shrimps, shelled, and chopped | | | | Tortilla Roll Ups Recipe: |
| 2 to 3 water chestnuts, diced | | | | |
| 1/2 medium onion, diced | | | | Ingredients: |
| 1 scallion, chopped finesalt to tastewhite pepper to | | | | 14 1/2 ounce can Ham Spread |
| taste | | | | 13 ounce package cream cheese, softened |
| 1 egg, lightly beaten | | | | 4 ounces shredded hot pepper cheese |
| 1 tablespoon cornstarcha few drops sesame oiloil for | | | | 2 to 3 tablespoons chopped fresh parsley |
| deep frying | | | | 48 to 10 inch flour tortillas |
| Method: | | | | Method: |
| 1.Cut each slice of bread into 4 squares, 32 squares | | | | 1.In small bowl, combine all ingredients except tortillas; |
| total. | | | | mix well. |
| 2.Combine the diced water chestnuts, onion, shrimp | | | | 2.Spread 1/3 cup ham mixture on each tortilla, |
| and mince until fine. | | | | covering entire surface. |
| 3.Add the scallion, cornstarch, egg, white pepper and | | | | 3.Gently roll up each tortilla, jelly roll fashion. |
| sesame oil. | | | | 4.Wrap each roll tightly with plastic wrap; refrigerate 1 |
| 4.Mix together. Place a heaping teaspoon of the | | | | hour or until thoroughly chilled. |
| shrimp mixture on a bread square. | | | | 5.To serve, cut each roll into 6 slices. |
| 5.Continue with each of the bread squares. | | | | Garnish as desired. 24 appetizers |
| 6.Heat wok and add 2 to 4 cups oil. | | | | Thanks a lot for reading,visit Leave your comments |
| 7.Heat the oil to 375F. | | | | and subscribe yourself for daily updates via Email,for |
| 8.Carefully slide the bread pieces into the wok, a few | | | | more Tasty Food and Weight Loss Programs view |
| slices at a time, shrimp mixture down. | | | | my older posts. |