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CATEGORY CUISINE TAG YIELD
Meats, Eggs Chinese 1 Servings

INGREDIENTS

1 lb Carrots; shredded
1 lb Chinese taro; shredded
3 1/2 oz Long rice; soaked and cut into 1-inch lengths
1 1/2 lb Lean ground pork
2 c Dried onion flakes
2 Eggs
1/4 c Cornstarch
1/4 c Oyster sauce; (Chinese oyster-flavored sauce)
2 ts Sesame oil
2 ts Salt
1 ts Pepper
2 pk Spring roll wrappers
1 Egg yolk; beaten
Salad oil for frying

INSTRUCTIONS

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 1/4 cup water, 1/4 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@juno.com (Nadia I Canty) on Mar 25,
1998

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