Spring Rolls Recipe




Spring Rolls Ingredients

1/2 lb ground pork
1 tsp soy sauce
1 tsp dry sherry
1/2 tsp garlic salt
2 tbsp vegetable oil
3 cup fresh bean sprouts
1/2 cup sliced onion
1 tbsp soy sauce
1 tbsp cornstarch
3/4 cup water, divided
8 sheets egg roll skins
1/2 cup prepared biscuit mix
1 egg, beaten
1 vegetable oil for frying
1 hot mustard
1 tomato catsup
1 soy sauce

A Recipe for
Spring Rolls

 

Chemicals, n: Noxious substances from which modern foods are made.

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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.




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Food Tip
Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.


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There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted.

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This is a recipe for Spring Rolls from the recipe cookbook of Recipes-to-go (Asian)


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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.




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Spring Rolls

Food Tip
To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%







Spring Rolls Directions

Combine pork, 1 teaspoon soy sauce, sherry and garlic salt; mix well.
Let stand 15 minutes. Heat 2 tablespoons oil in hot wok or large
skillet over medium-high heat; brown pork mixture in hot oil. Add
bean sprouts, onion and 1 tablespoon soy sauce. Stir-fry until
vegetables are tender-crisp; drain and cool. Dissolve cornstarch in
1/4 cup water. Place about 1/3 cupful pork mixture on lower half of
egg roll skin. Moisten left and right edges withcornstarch mixture.
Fold bottom edge up to just cover filling. Fold left and right edges
1/2 inch over; roll up jelly-roll fashion. Moisten top egde with
cornstarch mixture and seal. Complete all rolls. Combine biscuit mix,
egg and remaining 1/2 cup water in small bowl; dip each roll in
batter. Heat oil for frying in wok or large saucepan over
medium-high heat to 370oF. Deep fry rolls, a few at a time, in hot
oil 5 to 7 minutes, or until golden brown, turning often. Drain on
paper towwels. Slice each roll into 4 pieces. Serve with hot mustard,
catsup and soy sauce as desired. Typed by Syd Bigger.

Serves: 8

 

 

 

 

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Spring Rolls Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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