Yield: 1 servings
|½ pounds||Lean Pork; shredded|
|½ pounds||Bean sprouts|
|8||Large dried mushrooms|
|2||Celery stalk; sliced thin|
|3 tablespoons||Soy sauce|
|1 teaspoon||Ajinomoto or Accent|
|20||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.