Spring rolls - 1st princess nancy ly
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Carrots; shredded |
| 1 | pounds | Chinese taro; shredded |
| 3½ | ounce | Long rice; soaked and cut into 1-inch lengths |
| 1½ | pounds | Lean ground pork |
| 2 | cups | Dried onion flakes |
| 2 | Eggs | |
| ¼ | cup | Cornstarch |
| ¼ | cup | Oyster sauce; (Chinese oyster-flavored sauce) |
| 2 | teaspoons | Sesame oil |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Pepper |
| 2 | packs | Spring roll wrappers |
| 1 | Egg yolk; beaten | |
| Salad oil for frying | ||
Directions
In a large bowl, combine vegetables, long rice, pork, onion, the 2 eggs, cornstarch, and seasonings; mix well. To make spring rolls, place about 2 tablespoons filling on a wrapper. Fold one corner over the filling; bring side corners toward center and roll tightly toward remaining corner. Seal with egg yolk. Heat oil to 375° F. Fry rolls until golden brown; drain.
Serve with Spring Roll Dipping Sauce. Makes about 50 rolls.
Spring Roll Dipping Sauce Combine ¼ cup water, ¼ cup lemon juice, 2 tablespoons fish sauce, 2 tablespoons vinegar, and 2 tablespoons sugar; mix well. If desired, add chili pepper to taste. Makes about 1 cup sauce.
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 25, 1998