Charlene's Recipe

Ginger pork spring rolls

Category: potluck

Makes 18 rolls

GINGER PORK FILLING:
6 oz lean ground pork
1/4 cup grated carrot
2 Tbsp thinly sliced green onion
1 1/2 Tbsp Indonesian sweet (or thick) soy sauce
2 tsp cornstarch
1 tsp sesame oil, for flavor
1 garlic clove, minced (or 1/4 tsp powder)
1/2 tsp finely grated, peeled ginger root (or 1/8 tsp ground ginger)
2 Tbsp water
2 Tbsp all purpose flour
18 spring roll wrappers (6 inch, square)
cooking oil for deep frying

GINGER PORK FILLING: Combine first 8 ingredients in medium bowl. Makes about 1 1/4 cups filling.
Stir water into flour in small cup until smooth.
Work with spring roll wrappers 1 at a time. Keep remaining wrappers covered with damp tea towel to prevent drying. Place 1 wrapper diagonally on work surface. Spoon about 1 Tbsp filling onto wrapper near bottom corner. Dampen edges of wrapper with flour mixture. Fold bottom corner over filling. Fold side corners over filling. Roll up tightly toward top corner to seal. Cover with damp tea towel. Repeat with remaining wrappers, filling and flour mixture.
Deep fry spring rolls in 2 or 3 batches in hot cooking oil for about 2 minutes per batch until pork is no longer pink and wrapper is golden. Remove with slotted spoon to paper towels to drain.