Seafood Egg Rolls  Yields: 24 - 30 rolls
Ingredients:	1 large onion, chopped 1 large tomato, diced 2 teaspoons garlic powder 8 ounces crab meat (fresh or imitation) 8 ounces shrimp (peeled, cooked and finely chopped) 8 ounces fish (cooked and flaked) 2 tablespoons light soy sauce 2 teaspoons each of salt and pepper, or to taste 2 ounces of raisins (optional) 1/4 cup dried cilantro 1 egg, beaten Wrappers: 24-30 egg roll wrappers (available in Oriental stores) 1 egg, beaten
Cooking Method:	Saute the onion and tomato. Add crabmeat, shrimp and fish. Season with garlic powder, salt, pepper and soy sauce. Stir until thoroughly mixed. Add cilantro and raisins. When thoroughly heated, remove from heat and let cool for about 20-30 minutes. Mix in the beaten egg. Measure about 2 tablespoons of the mixture and place on each eggroll wrapper - follow directions on the wrapper package. Seal with beaten egg. Deep fry in hot oil until brown, drain excess oil on paper towel. Serve with Philippine Banana Ketchup or with a sweet and sour sauce. You can substitute any seafood of your choice.