Spring rolls (chinese)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Lean pork, chopped |
| 1½ | cup | Bean sprouts, chopped |
| 1½ | cup | Cabbage, chopped |
| ½ | cup | Bamboo shoots, thinly sliced |
| ½ | cup | Grated carrot |
| 3 | Mushrooms, chopped | |
| 3 | Green onions, thin slice | |
| 1 | Garlic clove, minced | |
| 2 | Slices ginger, minced | |
| 1 | teaspoon | Soy sauce |
| 1 | teaspoon | Suar |
| 1 | tablespoon | Sesame oil |
| Dash pepper | ||
| 8 | Egg roll wrappers | |
Directions
Mix all ingredients together. Fill eggroll wrappers. Fold in sides, roll, seal with water or egg white. Deep fry in HOT oil until brown.
Remove and drain. This will make 6 to 12 depending on how much filling you use.
Posted by: Grandma Sheila Exner - August 1991
Related recipes
- Baked spring rolls
- Chicken spring rolls
- Chinese roll ups
- Forming spring rolls
- Fresh spring rolls
- Fried spring rolls
- Japanese spring rolls
- Malay spring rolls
- Shanghai spring rolls
- Spring roll wrappers
- Spring rolls
- Spring rolls (chun guen)
- Spring rolls (great chefs)
- Spring rolls (williams)
- Spring rolls 2
- Spring rolls, vietnamese style (fresh)
- Thai mini spring rolls
- Thai spring rolls
- Vietnamese spring rolls
- Vietnamese-style spring rolls