Spring rolls

Name: Spring rolls
Cuisine: American
Ingredients: 1.5 kg ground pork; 1 package shallots, diced; 1 head garlic, minced; 2 carrot, shredded; 1 package (8 oz) dried wood ear mushroom, finally diced; 3 small roll cellophane noodles; 3 tbsps fish sauce; 2 tbsps sugar; 1 tsp salt; 1 tbsp chicken bouillon powder; 1 tbsp garlic powder; 4 pack(big wrap 20/pack),2 pack (small 50/pack); For assembly:; 2 tbsps cornstarch; 1/3 cup water; In a small saucepan bring cornstarch and water to a boil over; low heat until mixture thicken

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Nina Szeto @cook_6332972

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

Cooking Instructions

1

Mix all ingredients together until well blended.
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

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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Cook Today

Nina Szeto @cook_6332972

on January 22, 2017 01:11

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