Spring Rolls

Name: Spring Rolls
Ingredients: 1 boneless loin pork chop, about 1/2 lb; 2 cups oil; 1 tablespoon oil; 1 scallion, minced; 1/4 cup sliced bamboo shoot, shredded; 1/2 cup finely shredded napa cabbage; 1/2 cup bean sprouts; 1 small carrot, finely shredded; 1 teaspoon soy sauce; 1/2 teaspoon pepper; 1 teaspoon cornstarch; 1/2 teaspoon salt; 10 egg roll wraps

13 ingredients

1 steps

Ingredients

1 boneless loin pork chop, about 1/2 lb
2 cups oil
1 tablespoon oil
1 scallion, minced
1/4 cup sliced bamboo shoot, shredded
1/2 cup finely shredded napa cabbage
1/2 cup bean sprouts
1 small carrot, finely shredded
1 teaspoon soy sauce
1/2 teaspoon pepper
1 teaspoon cornstarch
1/2 teaspoon salt
10 egg roll wraps

Directions

1

With a cleaver or large knife, cut pork into fine shreds and then coarsely chop. Or coarsely chop in a food processor. Heat 1 1/2 teaspoons of oil in a wok. Add pork and stir fry over high heat until no longer pink, about 5 minutes. Remove to a bowl. Heat another 1 1/2 teaspoons oil in wok. Add minced scallions, bamboo shoots, cabbage, bean sprouts, and carrots. Stir fry until just wilted, about 2 minutes. Add soy sauce, pepper, and cooked pork. Blend cornstarch with 1/4 cup cold water. Add to wok and cook until thickened, stirring to blend well. Season with salt. Remove filling to a bowl, let cool slightly, then refrigerate 30 minutes. Fill wrappers and fold. Heat 2 cups of oil in a wok to 375*, or until a cube of bread browns in one minute. Deep fry spring rolls 2 or 3 at a time until crisp and golden. Remove with a strainer and drain on paper towels.