CIAKids : For Kids : Printable Recipes


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

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.