Spring Rolls

By Queenbee_47

Ingredients

• 1 lb. Ground Pork or Chicken
• 4 Scallions, trimmed and finely chopped
• 1 bunch Bok Choy
• 1 head of Chinese Cabbage
• 1 in. piece of Fresh Ginger, peely and finely chopped
• 1 Tblsp. Soy Sauce
• 2 tsp. Chinese Rice Wine
• 3 Tblsp. all-purpose Flour
• Oil for Deep frying
• 20 spring roll wrappers

Preparation

Step 1

Heat a large wok, add tablespoon of oil. Add the meat and stir-fry til done. Add the remaining filling ingredients and stir fry for 3-4 minutes or until vegetables are tender. Turn into a strainer and let drain as the mixture cools. Blend the flour with 1 1/2 tablespoons of water to form a paste.

To fill rolls, put 2-3 tablespoons of filling near the edge and fold edge over the filling to cover. Seal the edge with a little of the flour paste and press to seal. Transfer to a baking sheet with seam side down. Heat the oil to 375 degrees. Working in batches of 3 or 4, deep fry until they are crisp and golden. Serve with your favorite dipping sauce.