Egg Rolls a la Paye recipe

12 servings

1/4 cup cooked crumbled bacon

1 cup cubed cooked chicken

1 (4 ounce) can small shrimp, drained

3 cups bean sprouts

2 teaspoons soy sauce

1/2 teaspoon garlic salt

1 (14 ounce) package egg roll wrappers

1 quart oil for deep frying

In a large bowl, stir together the bacon, chicken, shrimp and bean sprouts.

Season with soy sauce and garlic salt, and mix until well blended.

Place a few generous teaspoons onto the center of one egg roll wrapper at a time, and roll up according to the package directions.

Heat enough oil to cover the rolls completely in a large heavy skillet to 365 degrees F (180 degrees C).

Fry rolls a few at a time, turning once, until golden brown.

Remove with tongs to drain on paper towels.

They are delicious plain, or with plum sauce for dipping.