| 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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