Title: FRIED SPRING ROLLS
Categories: Philippine, Appetizers
Yield: 30 rolls
3 c Oil
2 Cloves garlic, minced
1/2 lb Lean pork, ground
1/2 lb Shrimp, shelled, deveined,
-minced
3/4 c Minced water chestnuts
2 Carrots, minced
1 c Minced celery
1/2 c Green onions, cut very fine
2 tb Soy sauce
1 ts Salt (optional)
1/2 ts Freshly ground pepper
Spring roll wrappers, 8" in
-diameter
Sweet and Sour sauce
In a wok or pan, heat 2 tb 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 375 degrees. 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.
