Course : Vegetables
Serves: 12
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1 Pound leeks (3 medium)
2 tablespoons Vegetable oil
1/2 cup Chopped mushrooms
1/4 teaspoon Salt
1 medium Carrot -- shredded
1 Clove Garlic -- finely chopped
8 ounces sliced water -- Chestnuts, drained
12 whole Egg roll skins
1/4 cup Prepared mustard
2 teaspoons Sugar
2 teaspoons Chopped fresh

Preparation / Directions:

We've combined Oriental soy sauce and egg roll skins with leeks--the. Prepare leeks as directed - except slice thinly. Heat oil in 10-inch skillet over medium-high heat. Add leeks, mushrooms, salt, carrot, garlic and water chestnuts. Saute about 3 minutes or until vegetables are tender.Place 1/4 cup leek mixture on center of each egg roll skin. Fold one corner over filling. Overlap the two opposite corners. Moisten fourth corner with water. Fold over to make into roll.Place lightly greased rack in Dutch oven. Add water to bottom of rack or use steamer. Place rolls on rack. Cover and steam 20 minutes or until skins are firm. Serve with Tarragon Mustard. TARRAGO MUSTARD Mix all ingredients until sugar is dissolve

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