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Spring Rolls

Ingredients
  Medium shrimp 1 Pound, shelled and deveined
  Boneless pork 1 Pound
  Mushrooms 4 Ounce
  Green onions 8
  Red bell pepper 1
  Bok choy/Napa cabbage 8 Ounce
  Canned water chestnuts 8 Ounce, drained (1 Can)
  Dry sherry 3 Tablespoon
  Soy sauce 1 1⁄2 Tablespoon
  Minced ginger 2 Teaspoon
  Sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Water 1⁄4 Cup (4 tbs)
  Cornstarch 1 1⁄2 Tablespoon
  Egg roll wrappers spring 24
  Vegetable oil 2 Cup (32 tbs) (For Frying)
Directions

Finely chop shrimp, pork, mushrooms, onions, red pepper, cabbage and water chestnuts.
Transfer all chopped ingredients to large bowl.
Add sherry, soy sauce ginger, sugar and salt; mix well.
Blend water and cornstarch in small cup; mix well.
Place about 1/4 cup pork mixture evenly across one corner of each wrapper.
Brush cornstarch mixture evenly over all edges of wrappers.
Carefully roll wrappers around filling, folding in corners to seal.
Heat oil in wok or large skillet over high heat to 375°F.
Cook 3 or 4 rolls at a time until golden, 3 to 5 minutes.
Drain on paper towels.

Recipe Summary

Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Pork

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