Green Bean and Vegetable Bundles

[Guest guest]

Green Bean and Vegetable Bundles

 

1 medium carrot

1 medium zucchini

1 medium green pepper

1/4 lb. fresh green beans

6 egg roll skins, quartered

cooking oil

 

Cut carrot, zucchini and green pepper into julienne strips. Cut green beans

into 2 inch strips. Cook carrots and beans, covered, in boiling salted water

for 5 minutes. Drain vegetables well. Using one quartered egg roll skin, place

4 vegetable strips in bundle below center of skin. Moisten edges of egg roll

skin with water, roll up and press firmly to seal edges. Fry vegetable bundles

a few at a time in deep fat for 3 to 4 minutes or until golden brown. Drain on

paper toweling. Serve bundles warm with sauce.

Makes 24 appetizers.

Sauce;

Combine 1/2 cup sour cream, 1/2 cup mayonnaise and 2 tablespoons frozen orange

juice concentrate, thawed and 1 teaspoon prepared mustard in a saucepan. Cook

and stir over low heat until heated through; do not boil.

Makes 1 cup.

 

 

 

 

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