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> Spring Rolls (Egg Rolls) |
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| Spring Rolls (Egg Rolls) |
| Yield: 4 portions |
| Ingredients |
Amounts |
| Pork, ground, browned |
3/4 lb. |
| Vegetables, frozen, Chinese-style,
thawed, drained |
1 pkg. (10 oz.) |
| Onions, green, thinly sliced |
6 ea. |
| Soy sauce |
1 Tbsp. |
| Sherry |
1 Tbsp. |
| Ginger, fresh, grated |
1 tsp. |
| Garlic clove, minced |
1 ea. |
| Sugar |
1 tsp. |
| Salt |
1/4 tsp. |
| Cornstarch |
2 Tbsp. |
| Water |
4 Tbsp. |
| Egg roll skins, prepared |
1/2 lb. |
| Fat, frying |
as needed |
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| Method |
- Prepare the filling by mixing the pork with vegetables,
green onions, soy sauce, sherry, ginger, garlic, sugar and
salt.
- Mix cornstarch and water in small bowl. Brush edges of
egg roll skins with cornstarch mixture.
- To fill, place a rounded tablespoon of filling on the
corner of each egg roll skin.
- Lift corner over filling and begin rolling tightly. As
you roll, fold left and right corners over filling, enclosing
filling entirely. Repeat for remaining rolls.
- Heat fat to 375°F. Place rolls in fat. Fry 3-4 minutes
until golden. Drain on paper toweling. Serve hot.
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