Yield: 1 Servings
Measure | 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 \N | 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 \N | Egg yolk; beaten |
\N \N | Salad oil for frying |
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