2 tbsp. butter, melted
1 tsp. soy sauce
2 tbsp. green onions, chopped
2 cans crescent dinner rolls
2 tbsp. sesame seed
1/4 c. catsup
1/2 c. water chestnuts, chopped
4 oz. shrimp, cooked
1 egg, beaten
Sweet & Sour Sauce

Heat oven to 375 degrees. In medium bowl, combine butter, catsup and soy sauce. Stir in water chestnuts, green onions and shrimp. Separate dough into 16 triangles. Spoon about 1 tablespoon shrimp mixture on shortest side of each triangle. Stretch corners of dough over filling and roll towards opposite point, completely covering filling; seal edges well. Place rolls seam side down on ungreased cookie sheet. Brush tops with beaten egg; sprinkle with sesame seed. Bake for 15-20 minutes or until golden brown. Serve with Sweet & Sour Sauce. Makes 16 rolls.