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Spring Rolls




Source of Recipe


Cookbook






List of Ingredients



• 1 pound medium shrimp, shelled, deveined
  
• 1 pound boneless lean pork
  
• 4 ounces fresh mushrooms
  
• 8 green onions
  
• 1 red pepper
  
• 1/2 head bok choy or napa cabbage
  
• 1 can water chestnuts, drained
  
• 3 tbsp dry sherry
  
• 1 1/2 tbsp soy suce
  
• 2 tsp minced fresh ginger
  
• 1 tsp sugar
  
• 1/2 tsp salt
  
• 1/4 cup water
  
• 1 1/2 tbsp cornstarch
  
• 24 spring roll or egg roll wrappers
  
• Vegetable oil for frying
  






Instructions



1. Finely chop shrimp, pork, mushrooms, onions, red pepper, cabbage and water chestnuts.
   
2. Transfer all chopped ingredients to large bowl. Add sherry, soy sauce, ginger, sugar and salt; mix well. Blend water and cornstarch in small cup; mix well.
   
3. Place about 1/4 cup pork mixture evenly across one corner of each wrapper. Brush cornstarch mixture evenly over all edges of wrappers. Carefully roll wrappers around filling, folding in corners to seal.
   
4. Heat oil in wok or large skillet over high heat to 375. Cook 3 or 4 rolls at a time until golden, 3 to 5 minutes. Drain on paper towels.