Shrimp or Scallop Egg Roll Appetizers

Step 1: Scallops ... It is very important to dry them. After they are chopped - place on a paper towel and let them drain a bit so they are NOT watery. I let them set on the paper towel for 10-15 minutes. This will also let them come to room temperature.

Step 2: Filling ... Add the cream cheese, bacon, scallions, cabbage, relish, salt, and pepper in a small bowl and mix to combine. Then add the scallops and fold them in.

Step 3: Wrappers ... Lay out the wrapper in front of you, one at a time so they do NOT dry out, with one of the corners pointing toward you. Add 2 tablespoons to each wrapper in the corner near you. Fold the point over the filling and then fold in the two sides and roll. You want to make a tight roll. Brush the egg on the end sides and point to act like a glue to hold the egg roll together.

Step 4: Fry ... Add to a medium high oil, about 375, but since I am not deep frying, medium high seems to work fine. Add the egg rolls, seam side down, and fry until golden brown, roll the "rolls" over, and cook the other side until golden brown. They should take about 2-3 minutes per side.

Step 5: Serve ... Once the egg rolls are golden brown, transfer to a plate lined with a paper towel to drain. Then serve with a Sweet Chili Dipping Sauce which can be found at most grocery stores in the Asian Isle or Ethnic Food section; or at any Asian Market. I like to cut these in half and serve as an appetizer, but they could easily be served as a main course or a side dish. ENJOY!

Step 6: NOTE: Dumplings ... As mentioned, if you want to do a dumpling version, stuff wonton wrappers and make small purses. Steam in a bamboo steamer or in a colander.