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Ingredients

  1. 1.5 kgground pork
  2. 1 packageshallots, diced
  3. 1 headgarlic, minced
  4. 2carrot, shredded
  5. 1 package (8 oz)dried wood ear mushroom, finally diced
  6. 3small roll cellophane noodles
  7. 3 tbspsfish sauce
  8. 2 tbspssugar
  9. 1 tspsalt
  10. 1 tbspchicken bouillon powder
  11. 1 tbspgarlic powder
  12. 4pack(big wrap 20/pack),2 pack (small 50/pack)
  13. For assembly:
  14. 2 tbspscornstarch
  15. 1/3 cupwater
  16. In a small saucepan bring cornstarch and water to a boil over
  17. low heat until mixture thicken

Cooking Instructions

  1. 1

    Mix all ingredients together until well blended.

  2. 2

    Wrap spring rolls. Used cornstarch mixture as a sealer for spring rolls (can use egg white). Make about 80 big spring rolls or 100 small spring rolls.

  3. 3

    Deep fry in deep frying for about 17 minutes per batch. If deep frying it on stove top, fry until cook through and golden brown.

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Nina Szeto
Nina Szeto @cook_6332972
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