Source:

JLibrero

Serves/Makes:25

Ingredients

• 4 oz (112 grm). Shitake mushroooms
• 1-1/2 lbs (.7 kg) bean sprouts, washed and drained
• 3/4 lb (.3 kg) ground pork
• 1 pkg egg roll skins (25-30 count)
• 4 tsp (20 ml) oyster sauce
• 3 tsp (15 ml) soy sauce
• 2 tsp (10 ml) salt
• 4 cups (950 ml) of oil for frying (canola)
• 1 egg beaten in a bowl (for sealing rolls)

Preparation

• Marinate pork by mixing with 3 tsp (15 ml) of soy sauce and 1 tsp (5 ml) oyster sauce.
• Put marinated pork in hot wok, stir fry till thoroughly cooked, then drain.
• Dice shitake mushrooms, stir fry in wok, in a tsp of oil.
• Add drained pork to mushrooms in wok, stir fry for about 1 minute, mixing well.
• Shut off heat under wok, add bean sprouts, stir fry well to mix.
• Add 3 tsps oyster sauce (more if you'd like it a little stronger).
• Add 1 tsp (5 ml) salt, stir ingredients until well mixed.
• Put pork mixture in a large bowl.
• Working with one wrapper at a time,
• Put a wrapper in front of you diamond shaped.
• Put a heaping tbsp of filling towards the back of wrapper.
• Take back of wrapper, fold over the top of filling, pulling back lightly and firmly.
• Roll wrapper once, use egg to coat edges, continue to roll firmly.
• Repeat this with all the wrappers.
• Heat oil to 360 degrees (175 C.) in wok.
• Fry about 3 to 4 rolls at a time
• When they are golden brown, remove and drain.
• They can be eaten whole or cut into thirds and used as appetizers.

Comments

These spring rolls are from a small chinese village off the coast of China.