SPRING ROLLS

SPRING ROLLS

(PO PIA THOT)

2 tbsps oil

1 tsp garlic, minced

8 oz pork, minced

2 cups carrots, grated

2 cups celery, chopped

1/4 cup fish sauce

1 tbsp Maggi seasoning

2 tbsps sugar

1/8 tsp white pepper

1 cup bean sprouts

20 spring roll wrappers

2 egg yolks, beaten

3 cups oil for frying

1. Heat a large skillet, add the oil, garlic, and pork, and saute until pork is cooked.

2. Add the carrots, celery, sauces, sugar and pepper.

3. Cook for 1 minute on high heat to reduce the sauce and drain whatever liquid is left from the

pan.

4. Allow the filling to cool and then add the bean sprouts.

5. Place a wrapper as a diamond with a corner towards you and place two tablespoons in the lower

portion.

6. Fold the corner up, rolling once. Bring the sides in and brush the upper portion of the wrapper

with egg yolk.

7. Roll the wrapper up, sealing the entire spring roll.

8. Repeat with the rest of the wrappers.

9. Heat the oil to 350 F (180 C) and deep fry spring rolls until golden brown.

10. Serve with sweet and sour sauce.