Spring Rolls

By carvalhohm

Ingredients

• 1 1 1 lb carrots, shredded
• 1 1 1 lb Chinese taro, shredded
• 3 1/2 3 1/2 1-inch oz long rice, soaked and cut into 1-inch lengths
• 1 1/2 1 1/2 1/2 lb lean ground pork
• 2 2 2 cups dried onion flakes
• 2 2 2 eggs
• 1/4 1/4 1/4 cup cornstarch
• 1/4 1/4 1/4 cup oyster sauce (Chinese oyster-flavored sauce)
• 2 2 2 teaspoons sesame oil
• 2 2 2 teaspoons salt
• 1 1 1 teaspoon pepper
• 2 2 2 pkg spring roll wrappers
• 1 1 1 egg yolk, beaten
• Salad oil for frying

Preparation

Step 1

In a large bowl, combine vegetables, long rice, pork, onion, the 2 eggs, cornstarch, and seasonings; mix well.

To make spring rolls, place about 2 tablespoons filling on a wrapper. Fold one corner over the filling; bring side corners toward center and roll tightly toward remaining corner. Seal with egg yolk.

Heat oil to 375°F. Fry rolls until golden brown; drain. Serve with Spring Roll Dipping Sauce.

Makes about 50 rolls.

Combine 1/4 cup water, 1/4 cup lemon juice, 2 tablespoons fish sauce, 2 tablespoons vinegar, and 2 tablespoons sugar; mix well. If desired, add chili pepper to taste. Makes about 1 cup sauce.