Partially thaw 2 pkg. (5oz each) frozen shrimp egg rolls. Prepare sauces (link below). In metal fondue pot, heat salad oil (2") to 350F; transfer pot to source of heat at table. Adjust heat when necessary to maintain oil temperature.

Spear egg rolls with fondue forks and place in hot oil. Cook 2 minutes or until brown and crisp; drain. Dip into sauces.

4 servings.

* If packet of Chinese-style mustard comes with shrimp rolls, prepare as directed.

Sauces can be found here: