Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Pork |
| 1 slice | Fresh ginger root |
| 1 \N | Scallion stalk |
| 1 tablespoon | Soy sauce |
| 1 tablespoon | Water |
1. Mince or grind together pork, ginger root and scallion stalk.
2. Then blend well with soy sauce and cold water.
NOTE: Eggrolls made with this filling must be steamed for 30 minutes to cook the pork (see Cooking the Eggroll, under "Information: Eggrolls").
They may then be served as is, or deep-fried briefly to make them crisp.
(Pork with some fat is best for this filling.) FOR EGGROLLS/SPRING ROLLS
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .