Yield: 1 servings
Measure | Ingredient |
---|---|
½ pounds | Lean Pork; shredded |
½ pounds | Bean sprouts |
8 \N | Large dried mushrooms |
3¼ cup | Oil |
2 \N | Celery stalk; sliced thin |
3 tablespoons | Soy sauce |
2 teaspoons | Sherry |
1 teaspoon | Ajinomoto or Accent |
1 teaspoon | Salt |
2 teaspoons | Cornstarch |
4 tablespoons | Water |
20 \N | Spring roll or Lumpia skins |
Mix soy sauce, sherry, Ajinomoto, and salt. Marinate pork in this mixture. Drop sprouts in boiling water for 1 second then remove.
Clean and soak mushrooms. Squeeze dry and slice. Heat pan with 2 Tbsp. oil. Saute celery and sprouts 1 minute. Remove, reheat pan with 2 tbsp oil, saute pork and mushrooms 1 minute. Add vegetables and cook 2 minutes. Cool and spread 1½ Tbsp. on each skin. Fold edges.
Moisten with mixture of cornstarch and water and roll. Deep fry to golden brown.