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Spring rolls

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Ingredients/Components

sugar
salt - 1 tsp
pepper - 1/4 tsp
soy sauce - 3 Tbsp
chopped green onion - 1/2 c
sesame oil - 1 Tbsp
ground pork - 1/3 lb
mushrooms, chopped - 1/2 lb
shredded fresh carrots - 1 c
shredded nappa Chinese cabbage - 4 c
cornstarch, mixed with 4 Tbsp - 4 Tbsp
to 18 egg roll skins - 12 item

How to make spring rolls:

Filling: Stir-fry ground pork until brown. Add mushrooms, nappa and carrots. Cook until tender (5 to 7 minutes). Add salt, sugar, pepper, soy sauce, sesame oil and green onion. Let it cool completely, 1 to 2 hours.

To wrap, place one egg roll skin on a flat surface with corners at top, bottom left and right. Combine flour and water in a small cup. Place 3 tablespoons of pork filling at center of egg roll skin. Fold bottom corner over filling. Tightly roll once and fold left and right corners over filling. Dab a little flour and water mixture under the top corner to seal.

To fry the spring rolls, heat 6 cups of vegetable oil over high heat to 350°. Reduce heat to medium. Carefully lower 3 to 4 spring rolls into hot oil. Deep fry 2 minutes each side or until brown outside.

Recipe categories: Appetizers, Shellfish, Shrimp.

Rating:

3.4

Average rating: 3.4, total votes: 8

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