Recipe for Leek Rolls W-tarragon Mustard

1.00		Pound leeks (3 medium)
2.00	tb	Vegetable oil
0.50	c	Chopped mushrooms
0.25	ts	Salt
1.00	md	Carrot, shredded
		(about 1/2 cup)
1.00		Cl Garlic, finely chopped
1.00	cn	(8 ounces) sliced water
		Chestnuts, drained and
		choped
12.00		Egg roll skins
	---------	TARRAGON MUSTARD ---------
0.25	c	Prepared mustard
2.00	ts	Sugar
2.00	ts	Chopped fresh or 3/4 ts
		Dried tarragon leaves

Instructions:
We've combined Oriental soy sauce and egg roll skins with leeks--the.
Prepare leeks as directed - except slice thinly.
Heat oil in 10-inch skillet over medium-high heat.
Add leeks, mushrooms, salt, carrot, garlic and water chestnuts.
Saute about 3 minutes or until vegetables are tender.
Place 1/4 cup leek mixture on center of each egg roll skin.
Fold one corner over filling.
Overlap the two opposite corners.
Moisten fourth corner with water.
Fold over to make into roll.
Place lightly greased rack in Dutch oven.
Add water to bottom of rack or use steamer.
Place rolls on rack.
Cover and steam 20 minutes or until skins are firm.
Serve with Tarragon Mustard.
12 ROLLS; 120 CALORIES PER ROLL.
TARRAGO MUSTARD Mix all ingredients until sugar is dissolved.

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