Chinatown Shrimp Rolls

• 2 tablespoons margarine
• 14 cup ketchup
• 1 teaspoon soy sauce
• 12 cup water chestnut, chopped
• 2 tablespoons green onions, chopped
• 4 12 ounces shrimp, rinsed, drained
• 2 (8 ounce) cans refrigerated crescent dinner rolls
• 1 egg, beaten
• 2 tablespoons sesame seeds

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

margarine, ketchup, soy sauce, water, green onions, shrimp, rolls, egg, sesame seeds

Taken from www.food.com/recipe/chinatown-shrimp-rolls-304915 (may not work)