Spring Rolls Recipe
Ingredients
| 1 pound medium shrimp, shelled, deveined | ||
| 1 pound boneless lean pork | ||
| Mushrooms | 4 Ounce | |
| Green onions | 8 | |
| Red bell pepper | 1 To taste | |
| 1/2 head bok choy or napa cabbage (about 8 ounces) | ||
| Water chestnuts | 1 Can (10oz), drained | |
| Dry sherry | 3 Tablespoon | |
| Soy sauce | 1 1/2 Tablespoon | |
| Minced ginger | 2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Water | 1/4 Cup (16 tbs) | |
| Cornstarch | 1 1/2 Tablespoon | |
| Egg roll wrappers spring | 24 | |
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
Directions
Finely chop shrimp, pork, mushrooms, onions, red pepper, cabbage and water chestnuts.
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.
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.
Heat oil in wok or large skillet over high heat to 375°F.
Cook 3 or 4 rolls at a time until golden, 3 to 5 minutes.
Drain on paper towels.
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.
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.
Heat oil in wok or large skillet over high heat to 375°F.
Cook 3 or 4 rolls at a time until golden, 3 to 5 minutes.
Drain on paper towels.
Chef
