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Spring Rolls Recipe


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     Spring Rolls

Category   Appetizers
Sub Category   None

2 size large frozen spring rolls pkgs or 3 packs small ones
1 pkg of vermicelli rice noodles ( 3oz)
3lbs ground pork
8 oz white or brown mushrooms
1 medium onion finely shopped
4 medium carrots cut into match sticks or buy a bag of cut up ones
8 cups of green cabbage thinly sliced
2 tsp salt
1 tsp black pepper
2 Tbsp. Soya Sauce china lily is best ( more to your tastes)
1 tsp sesame oil
Canola Oil for frying
egg beaten for sealing

Put vermicelli noodles in a boil of steaming hot water so they can cook. (Kettle hot) Fry the ground pork with the onions, drain and set aside.
In same fry pan, fry the mushrooms, and carrots for about 5 minutes. Add the 4 cups of cabbage and cook down until the cabbage is softer but not totally cooked (The crunch) is nice in a spring roll. Add the cabbage and cook until soft. Then put in the bowl with the ground pork.
Combine well Add the sesame oil, salt. pepper and soya sauce. Taste, add more sesame oil and soya sauce if to bland.
In the meantime have the oil heating up outside Deep fry in small batches just until brown. Allow to cool and bag or vacuume seal. You will likely have left over spring roll wrappers. The number per batch depends on how much pork and vegetables you choose to use. The amounts are not fixed.
Serving Suggestions
This recipe has more meat in it than the original. If you want less meat then use 1 lbs of ground pork

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