Baked Oriental Soup Crunchies

• 4 -5 egg roll wraps
• 18 teaspoon ground mustard
• 14 teaspoon sugar
• 18 teaspoon ground ginger
• 1 teaspoon soy sauce
• 1 teaspoon lemon juice
• 18 teaspoon cayenne (ground red pepper)

1. Preheat oven to 450 degrees F.
2. Mix all your marinade ingredients together in a small bowl.
3. Cut your egg roll wraps into bite-size strips.
4. Place your strips and the marinade into a ziploc bag and shake to coat the strips.
5. Separate strips and put them on a non-stick baking sheet in curls and wavy shapes.
6. (Do not lay them flat or they will stick!
7. ).
8. Bake for 2 or 3 minutes until golden and a few bubbles form.
9. Take out of the oven, remove from sheet and sprinkle with salt to your taste.
10. Serve on top of soup or salad!

egg roll wraps, ground mustard, sugar, ground ginger, soy sauce, lemon juice, cayenne

Taken from www.food.com/recipe/baked-oriental-soup-crunchies-286410 (may not work)