8 oz. cream cheese, softened
1 (8 oz.) can crab meat, drained
4 scallions, finely chopped
1/2 tsp. gingerroot, chopped
1/2 tsp. garlic, chopped
1/2 tsp. salt
1/2 tsp. white pepper
1/2 tsp. curry powder
50 egg roll wrappers
1 egg yolk, beaten

Combine cream cheese, crab meat, scallions, gingerroot, garlic, salt, white pepper and curry powder in bowl; mix well. Spoon 1 heaping teaspoon mixture in corner of each egg roll wrapper. Roll using package directions. Brush with egg yolk. Freeze until firm.

Fry in hot oil in skillet until light brown; drain.

Serve with plum sauce made with equal portions of plum sauce, peach preserves, apricot preserves, applesauce and chili sauce.

Makes 50 Egg Rolls.

Submitted by: CM