Fried Spring Rolls

Recipe Ingredients

3 cups	711ml	Oil
2		Garlic - minced
1/2 lb	227g / 8oz	Lean pork - ground
1/2 lb	227g / 8oz	Shrimp - shelled, deveined, minced
3/4 cup	69g / 2.4oz	Minced water chestnuts
2		Carrots - minced
1 cup	110g / 3.9oz	Minced celery
1/2 cup	31g / 1.1oz	Green onions - cut very fine
2 tablespoons	30ml	Soy sauce
1 teaspoon	5ml	Salt - (optional)
1/2 teaspoon	2.5ml	Freshly ground pepper
		Spring roll wrappers - 8" in
		Sweet and sour sauce

Recipe Instructions

In a wok or pan, heat 2 tbs oil. Add garlic and stir until fragrant, about 5 seconds. Add the pork and shrimp and stir-fry for 1 minute. Add the water chestnuts, carrots, celery, and green onions. Stir-fry for approximately 2 minutes, or until the vegetables are tender but still crunchy. Add the soy sauce, salt, and pepper. Stir. Remove from heat. Drain excess moisture from pan.

To assemble the rolls, place about 1/3 c of the filling on the lower third of the wrapper. Fold the portion of the wrapper nearest you over the filling until just covered. Turn the wrapper again to enclose the filling securely. Moisten the edges of the wrapper with water or a mixture of cornstarch and water. Fold over the corners and press down firmly to seal, making an envelope. Moisten the flap of the envelope with water and turn, rolling firmly into a 1-inch cylinder. Seal firmly. Set aside, seam side down. Repeat until all the filling has been used.

Heat oil in a wok to 375F. Place 4 or 5 rolls at a time in the hot oil. Deep-fry until crisp and golden. Remove with a skimmer and drain on paper towels. Serve hot with Sweet and Sour sauce.

Rolls may be prepared ahead of time and frozen, then fried when needed.

Appeared in The Southeast Asia Cookbook, by Ruth Law.

Source:
Sally and Martin Stone

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