|Ground pork||1⁄2 Pound (1/4 Kilogram)|
|Chopped jicama||1⁄3 Cup (5.33 tbs) (You Can Buy This In Some Asian Shop)|
|Finely chopped carrots||2 Tablespoon|
|Onion||1 Tablespoon, finely chopped (Medium Sized)|
|Oyster sauce||1 Tablespoon|
|Whole egg||1 , beaten|
|Sesame oil||1 Teaspoon|
|Cornstarch||2 Tablespoon, mixed with one egg|
|Egg||1 (Mixed With Cornstarch)|
|Spring roll wrappers||15|
|Cooking oil||2 Cup (32 tbs) (For Deep Frying)|
Combine first 9 ingredients in a clean bowl, mix it.
Spoon 1 tbsp. of the filling mixture on the spring roll wrapper.
Roll and seal by brushing the edge with cornstarch-egg mixture.
Deep fry and cut into 3 pieces.
Serve your crispy spring rolls as you would any appetizer. They go wonderfully with a sweet and sour sauce and many other types of dip. Serve with rice or fresh green salad.