Spring rolls
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Lean Pork; shredded |
| ½ | pounds | Bean sprouts |
| 8 | Large dried mushrooms | |
| 3¼ | cup | Oil |
| 2 | 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 | Spring roll or Lumpia skins | |
Directions
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.