Spring rolls - 1st princess nancy ly

1 Servings

Ingredients

Quantity Ingredient
1 pounds Carrots; shredded
1 pounds Chinese taro; shredded
3½ ounce Long rice; soaked and cut into 1-inch lengths
1½ pounds Lean ground pork
2 cups Dried onion flakes
2 Eggs
¼ cup Cornstarch
¼ cup Oyster sauce; (Chinese oyster-flavored sauce)
2 teaspoons Sesame oil
2 teaspoons Salt
1 teaspoon Pepper
2 packs Spring roll wrappers
1 Egg yolk; beaten
Salad oil for frying

Directions

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 ¼ cup water, ¼ 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@... (Nadia I Canty) on Mar 25, 1998

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