Yield: 12 Servings
|1 slice||Fresh ginger root|
|1 \N||Scallion stalk|
|1 tablespoon||Soy sauce|
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, .