| 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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