1 c. flour
1 c. water
2 eggs, beaten
1/2 tsp. salt

Combine ingredients. Heat 6 inch skillet. Brush with butter. Put 2 tablespoons batter in and fry on one side at a time. Put on a moist towel.

FILLING:

1 can salmon
1 tsp. cornstarch
1/2 tsp. salt
1/2 tsp. sugar
1 tbsp. soy sauce
1 tbsp. oil
2 c. sprouts (1 lb. can)
4 mushrooms, chopped
2 green onions, sliced
1/2 c. water chestnuts, chopped

Combine salmon, cornstarch, salt, sugar, and soy sauce. Heat oil in a skillet and saute onions. Add remaining ingredients and saute 2 minutes. Add salmon mixture and combine lightly. Cook 2 minutes. Cook, then chill.

Place 1 tablespoon filling on each skin. Roll up. Seal edges with beaten egg. Freeze on cookie sheets. Fry in 1 inch oil until light brown.