Spring Rolls

by Kathleen Morrison

Servings:

INGREDIENTS

1/2 lb. lean pork, shredded
1/2 lb. bean sprouts
8 lg. dried mushrooms
3-1/4 cups oil
2 celery stalks, thinly sliced
3 tbsp. soy sauce
2 tsp. sherry
1 tsp. Ajinomoto or Accent
1 tsp. salt
2 tsp. cornstarch
4 tbsp. water
20 spring roll or lumpia skins

INSTRUCTIONS

Mix soy sauce, sherry, Ajinomoto, and salt. Marinate pork in this mixture. Drop sprouts in boiling water for 1 second, then remove. Clean and soak mushrooms. Squeeze-dry and slice.

Heat pan with 2 tbsp. oil. Sauté celery and sprouts 1 minute. Remove; reheat pan with 2 tbsp. oil; sauté pork and mushrooms 1 minute. Add vegetables and cook 2 minutes. Cool and spread 1-1/2 tbsp. on each skin. Fold edges. Moisten with mixture of cornstarch and water and roll. Deep-fry to golden brown.

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Tagged: asian, springrolls add tags

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