Instructions: Combine first 6 ingredients in large bowl. Blend in other ingredients and mix thoroughly. Drain. Pour 1/4 cup filling in center of each skin and fold 2 sides over filling. Make a paste of flour and water; brush edges with it.

Roll up egg roll, pressing edges together to seal. Put on wax paper. Fry in deep hot fat (360 degrees) about 5 minutes, turning only once. They should be crisp and golden brown. Serve hot or freeze and reheat in microwave or oven. Serve with apricot or hot mustard sauce.

Makes 24 large egg rolls.

Apricot Sauce: In saucepan bring to a boil, then simmer, stirring occasionally 2 minutes. Cool. Hot mustard sauce: Make a paste of dry mustard and water.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.