Chinatown Shrimp Rolls - margarine

Method

• Heat oven to 375.
• In medium bowl, combine margarine, ketchup and soy sauce.
• Stir in water chestnuts, green onions and shrimp.
• Separate dough into 16 triangles.
• Spoon about 1 T. shrimp mixture on shortest side of each triangle.
• Stretch corners of dough over filling and roll towards opposite point completely covering filling; seal edges well.
• Place rolls seam side down on ungreased cookie sheet.
• Brush tops with beaten egg; sprinkle with sesame seed.
• Bake at 375 for 15 to 20 minutes or until golden brown.
• Serve with sweet and sour sauce.
• Refrigerate leftovers.