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Spring Rolls
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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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