Short-Cut Spring Rolls

Ingredients
3/4 lb. ground pork
1 pkg. (10 oz.) Chinese-style frozen vegetables, thawed and drained
6 green onions, thinly sliced
1 Tbs. soy sauce
1 Tbs. sherry
1 tsp. grated ginger
1 clove garlic, minced
1 tsp. sugar
1/4 tsp. salt
2 Tbs. cornstarch
4 Tbs. water
1/2 lb. prepared egg roll skins
hot fat for frying

Directions
Mix cornstarch and water in small bowl. Brush edges of egg roll skins with cornstarch mixture.
To fill, place a rounded tablespoonful of filling on corner of each and every egg roll skin.
Lift corner over filling and start rolling tightly. Because you roll, fold right and left corners over filling, enclosing filling entirely.

Repeat for remaining rolls.Heat fat to 375 degrees F. Place rolls into fat. Fry 3 or 4 minutes until golden. Drain written toweling. Serve hot.

Posted by Unknown on 16:07. Filed under Recipe . You can follow any responses to this entry through the RSS 2.0