2 to 3 c. cooking oil, vegetable (depends on size of wok or pot used)
1 pkg. egg roll wrappers, thoroughly thawed, (do not use spring roll wrappers)
1 jar Duck sauce
1 bottle Chinese hot mustard sauce
Put oil into a hot wok. Heat oil until hot, place a wooden chop stick, if bubbles vigorously, oil is ready.
Cut egg roll wrappers into 1 inch to 1 1/2 inch strips. Place strips into hot oil, 2 or 3 at a time. When starting to brown, turn over, remove quickly when golden brown. Avoid burning. Place on paper towel. Serve with Duck sauce and mustard.