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