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GREEN BEAN AND VEGGIE BUNDLES




Source of Recipe


Marla


List of Ingredients




GREEN BEAN AND VEGGIE BUNDLES

1 med. carrot
1 med. zucchini
1 med. green pepper
1/4 lb. fresh green beans
6 egg roll skins, quartered
Cooking oil



Recipe



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 3-4 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