Baked Shrimp & Crab Egg Rolls

*1 cup cooked Ground Pork
*1 small canned Shrimp, drained
*1/2 cup Shredded Crab or imitation crab
*3 cups of soaked Mung Bean Noodles, I used a brand called; Dynasty, Saifun, Lungkow Bean Threads, (Soak Mung Bean Noodles in hot water for 1 minute or until soft.) cut into about two inch pieces after soaking
*1 small shredded Carrot
*1/4 onion or 1 Shallot, minced
*1 Clove Garlic, grated, pressed or minced
*Pepper to taste
*1 teaspoon Fish Sauce
*1/2 egg, beaten, used to hold mixture in shape

*1 package Egg Roll Wraps

Mix together, using 2-3 tablespoon of mixture for each Egg Roll Wrap (fold them as directed on package.) After folding brush the top and bottom of the Egg Roll with Extra Light Olive Oil. Place the Egg Rolls on baking sheet.

Hint: Use Silpat on an 1/2 baking sheet for best results.

Bake the Egg Rolls at 325* F. in oven about 20 minutes or until they start to turn brown on the corners.

Serve with Dipping Sauces of your choice; I like Sweet & Sour Sauce or Teriyaki Sauce.

Sweet & Sour Dipping Sauce

*3/4 cup Sugar
*4 tablespoon Tomato Ketchup
*1/2 cup Vinegar
* 2 tablespoon Soy Sauce
*1/2-1 teaspoon Garlic Powder
*2 tablespoon Cornstarch

In mixing bowl whisk together the above sauce ingredients. Then Cook in sauce pan, stirring constantly on medium heat until thickened. Refrigerate any leftover dipping Sauce.

Enjoy!

Jamie and Lindy