Instructions: 6 Small ripe tomatoes, cored and cut into 1/2 inch cubes

Mix shrimp, water chestnuts, and cilantro. For each packet, place 1/4 cup of the shrimp filling in the center of 1 egg roll wrapper.

Brush edges of wrapper with egg white, then bring opposite corners together. Press edges of packet to seal.

In a 5-6 quart pan, bring about 3 quarts water to boil.

Add 2 of the shrimp packets at a time and cook on high heat, uncovered, just until wrapper is barely tender, about 3 mins.

Using a slottet spatula or spoon, carefully lift out 1 packet at a time and place in a large bowl of ice water. When cool, lift out and drain well on paper towels.

On each of 6 dinner plates, ladle about 1/6 of the tomatillo sauce; set 1 shrimp packet in sauce on a plate. (If made ahead, cover and chill up to 4 hours). Spoon about 1/6 of the remaining shrimp mixture and the diced tomatoes over each packet. Garnish with cilantro sprigs.

Makes 6 servings

TOMATILLO SAUCE

Remove and discard hulls from 24 large tomatillos. Wash fruit. In a 2-3 quart pan, combine tomatillos and about 2 cups water; bring to boiling, then cover and simmer until tomatillos are tender to pierce, about 10 mins.; drain.

In a blender, combine tomatillos, 1/3 cup chopped fresh cilantro, 6 green onions, ends trimmed and chopped, 1 large can (7 oz.) and 1 small can (4 oz.) diced green chiles, drained. Whirl until pureed. Add salt to taste.

Let cool. If made ahead, cover and let chill up to 4 hours.

If sauce is to thick to flow freely, thin with water.

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