Spring Rolls

[kirra]

Spring Rolls

Ingredients:

6 sliced mushrooms 2 cups bean sprouts
3 Tbs peanut oil 6 green onions, finely chopped
1 Tbs sesame oil 1 Tbs light soy sauce
1 garlic clove, finely minced 1 Tbs fish sauce
1/2 tsp finely grated fresh ginger 1 tsp salt
8 ozs. ground pork 3 tsp cornstarch mixed with 3 Tbs cold water
2 cups shredded Napa (Chinese) cabbage 1 20-count package spring roll wrappers
1 can water chestnuts, chopped peanut oil for frying
1 cup chopped bamboo shoots

Preparation:

Heat peanut and sesame oil in a wok over low heat and slowly fry garlic and ginger for a few seconds. Add pork, raise heat and stir-fry until browned. Add prepared vegetables, soy sauce, fish sauce and salt; mixing well. Push mixture to one side and tilt wok or skillet so liquid gathers. Stir in cornstarch mixture and cook, stirring, until thickened. Remove wok or skillet from heat and mix thickened liquid into the filling. Set aside and allow to cool completely.

Put 2 Tbs of filling mixture at one end of a spring roll wrapper and roll up, turning in the sides so that filling is completely enclosed. Dampen edges with water or a mixture of cornstarch and water and press to seal.

Fry in a 10" or 12" deep Dutch oven in hot peanut oil until golden brown. Do not fill Dutch oven past one-half, and test with water before frying. When oil is ready, water will sizzle and ping.