Crispy Spring Rolls

By MissHeather

Ingredients

• 24 ounces pork loin
• 2 tablespoons sesame oil
• 1 tablespoon vegetable oil
• 1 clove garlic, minced
• 1 teaspoon minced ginger
• 2 cups shredded chinese cabbage
• 1 cup bean sprouts
• 1/2 cup waterchestnuts, slivered
• 4 green onions, sliced
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1/2 teaspoon salt
• 2 teaspoons cornstarch
• 1 package 6" frozen spring roll wrappers
• 2 egg white
• DIPPING SAUCE
• 1/2 cup plum sauce
• 1 tablespoon lemon juice
• 1/2 teaspoon Asian chili sauce
• 1 clove garlic, minced

Preparation

Step 1

Slice pork thinly across the grain; chop finely. In wok or skillet heat sesame and vegetable oil over high heat. Stir-fry pork, garlic and ginger for 2 minutes, or until no longer pink

Add cabbage, sprouts, chestnuts, onions, oyster sauce, soy sauce and salt. Fry 3 minutes. Push to side or wok.,Blend cornstarch with 2 teaspoons of water; pour into liquid in wok and cook, stirring for 1 minute or until thick. Stir vegetable mixture back into liquid. Transfer to large bowl. Refrigerate for 1 hour or until cooled completely.

Brush egg roll wrapper with egg white. Roll 3 Tablespoons of filling in wrapper. Heat oil to 375. Deep fry for 5 minutes until golden, turning once. Serve with sauce.

Can be frozen. Bake from frozen in 375 oven for 20 minutes.