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Method
Heat a large skillet, add the oil, garlic, and saute'
until the pork is cooked. Add the carrots, sauces,
sugar, and pepper. Cook for 1 minute on high heat
to reduce the sauce and drain whatever liquid is left
from the pan. Allow the filling to cool and then ass
the bean sprouts. Place a wrapper as a diamond with
a corner towards you and place two tablespoons in
the lower portion. Fold he corner up, rolling once.
Bring the sides in and brush the upper portion of
the wrapper with egg yolk. Roll the wrapper up, sealing
the entire spring roll. Repeat with the rest of the
wrappers. Heat the oil to 350 F(180 C) and deep-fry
the spring rolls until golden brown. Serve with a
sweet and sour sauce.
Ingredients
2 tablespoons oil
1 teaspoon minced garlic
8 oz (250 g.) minced pork
2 cups grated carrots
2 cups chopped celery
1/4 cup (2 fl oz / 60 ml.) fish sauce (nam pla)
1 tablespoon maggi seasoning
2 tablespoons sugar
1/8 teaspoon white pepper
1 cup bean sprouts
20 spring roll wrappers
2 egg yolks, beaten
3 cups (24 fl oz / 750 ml.) oil for deep frying |
