Abstract: An extrusion device for forming and shaping food product to a chosen cross section area and shape such as the filling for Chinese egg rolls, the product requiring mild compressive action for proper binding, and wherein mild shear forces acting on the product are effective to cause separation, breakup and damage. The apparatus comprises a housing with means for forcing the food product through the housing and in which the housing contains means defining a first section receiving a flow of the food product which initially shapes the flow into a predetermined shape and cross section, followed by a stabilizing section smoothly continuously transitioning from the first section and which has an outlet whose dimensions transverse to the longitudinal direction of movement of the product do not increase. By combining the first section with the stabilizing section food product is first shaped and then gently handled so that it binds together properly.