Spring rolls (chinese)

Yield: 8 servings

Measure Ingredient
½ pounds Lean pork, chopped
1½ cup Bean sprouts, chopped
1½ cup Cabbage, chopped
½ cup Bamboo shoots, thinly sliced
½ cup Grated carrot
3 \N Mushrooms, chopped
3 \N Green onions, thin slice
1 \N Garlic clove, minced
2 \N Slices ginger, minced
1 teaspoon Soy sauce
1 teaspoon Suar
1 tablespoon Sesame oil
\N \N Dash pepper
8 \N Egg roll wrappers

Mix all ingredients together. Fill eggroll wrappers. Fold in sides, roll, seal with water or egg white. Deep fry in HOT oil until brown.

Remove and drain. This will make 6 to 12 depending on how much filling you use.

Posted by: Grandma Sheila Exner - August 1991

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