2 cloves garlic – crushed
(or minced from jar) |
|
1 cup shredded carrots |
| 1 lb ground pork |
|
1 tsp salt |
| ½ cup chopped onion (optional) |
|
2 to 3 tbsp soy sauce |
| ½ cup chopped celery |
|
1 scrambled egg |
3 tbsp chunky peanut butter
1 sm. bundle of Rice Noodles
(soak 30 min or until soft) |
|
1 pkg spring roll wrappers (25) cut to 50 triangles |
| 3 cups fresh bean sprouts |
|
2 tbsp corn starch |
| 3 cups shredded cabbage |
|
½ cup water |
| Vegetable oil for frying – 1 to 1-1/2 inch cooking oil in fry pan or deep fry. |
| 1 bottle of spring roll sauce from Asian store. |
- Brown ground pork with crushed garlic on high heat until pork is browned (no pink). Add rice noodles, salt, soy sauce, onion, peanut butter and egg. Stir together well. Turn stove off. Add celery, bean sprouts cabbage and carrots and stir well again.
- Mix corn starch and water in small bowl (this mixture is used for sealing the spring rolls shut). Thaw spring roll wrappers in microwave for 20-30 seconds. Cut into triangles. Peel off one wrapper at a time to prevent them from drying out. Cover with damp towel too. Wrap by putting a heaping tbsp of filling into center of triangle and putting a little cornstarch mixture on finger and put on each corner of triangle. Wrap long sides one over the other and then roll to tip. Place in pan or plate tip side down while finishing rolling the spring rolls. Cover with damp towel until ready to fry.
- Place in heated oil and turn when brown (approx. 5 minutes). Place onto two or more layers of paper towel and then transfer to another dish with paper towel.
- Serve with Spring roll sauce (called Sweet Chili Sauce).
Asian stores to get some ingredients at:
Rhino Food Store – 7411 W. Hampton Ave. (Milwaukee)
Asian Mart – 1125 Old World Third Street (Milwaukee)
Lanexang – 3508 W. Burnham (Milwaukee)
Asian International Market – 3403 W. National Ave. (Milwaukee)
Thanlouang Asian Food Market – 2611 W. National Ave. (Milwaukee) |