Pork Spring Rolls
|Oil||22 Milliliter (1 1/2 Tablespoon)|
|Garlic||1 Clove (5 gm), chopped|
|Ginger slice||2 , chopped|
|Boneless pork||1⁄2 Pound (225 Gram)|
|Bean sprouts||370 Milliliter (1 1/2 Cups)|
|Shredded cabbage||370 Milliliter (1 1/2 Cups)|
|Shredded bamboo shoots||125 Milliliter (1/2 Cup)|
|Shredded carrot||125 Milliliter (1/2 Cup)|
|Green onion stalks||3|
|Garlic salt||2 Teaspoon (7 Milliliter)|
|Five spice powder||1⁄4 Teaspoon|
|Sugar||1 Teaspoon (5 Milliliter)|
|White pepper||1⁄2 Teaspoon|
|Stock||125 Milliliter (1/2 Cup)|
|Cornstarch solution||30 Milliliter (2 Tablespoon)|
|Spring roll wrappers||1 Pound (450 Gram)|
|Oil||1 Liter (4 Cups)|
|Flour||15 Milliliter (1 Tablespoon)|
|Water||30 Milliliter (2 Tablespoon)|
1. If previously frozen, defrost wrappers inside the package at room temperature.
2. For filling mixture: Heat wok over high heat with 1 1/2 tablespoons oil, garlic and ginger. Stir in meat and cook for approximately 2 minutes. Add remaining ingredients to wok and stir 2 minutes. Moisten with stock if needed. Add cornstarch solution and mix well.
3. Place approximately 2 1/2 tablespoons of filling mixture in the center of each wrapper. Roll up and seal with flour paste or egg white.
4. Heat oil to near smoke point, and deep-fry over medium-high heat until golden brown and floating freely on top of oil.