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Vegetable Bundles


1 med. carrot
1 med. zucchini
1 med. green pepper
1/4 lb. fresh green beans
6 egg roll skins, quartered
Cooking oil


Cut carrot, zucchini and green pepper into julienne strips. Cut green beans into 2-inch strips. Cook carrots and beans, covered, in boiling salted water for 5 minutes. Drain vegetables well. Using one quartered egg roll skin, place 4 vegetable strips in bundle below center of skin. Moisten edges of egg roll skin with water, roll up and press firmly to seal edges. Fry vegetable bundles a few at a time in deep fat for 3-4 minutes or until golden brown. Drain on paper toweling. Serve bundles warm with sauce. Makes 24 appetizers.


Combine 1/2 cup sour cream, 1/2 cup mayonnaise and 2 tablespoons frozen orange juice concentrate, thawed and 1 teaspoon prepared mustard in a saucepan. Cook and stir over low heat until heated through; do not boil. Makes 1 cup.

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