Judy's Recipe

Pork Spring Rolls

Category: main entrees

prep time 15 minutes
cooking time 30 minutes
serves 4


4 oz. thinly sliced pork
3 oz. Carrots minced
4 oz. cabbage minced
2.4 oz. bamboo shoots minced
2.4 oz. bean sprouts minced
2 teaspoons cornstarch
2 tablspoons white wine
1 teaspoon salt
1/2 teaspoon sesame oil
3/4 teaspoon monosodium glutamate
1/2 tablespoons water
1/4 teaspoon white pepper
3/4 teaspoon sugar
Spring roll skins
cooking oil

In a shallow pan cook pork, carrots, cabbage, and bean sprouts. Add white wine. Simmer for 15 minutes.
In a small bowl mix water, sugar, salt, monosodium glutamate,sesame oil and cornstarch. Pour on top of meat mixture, allow sauce to cook with mixture a few minutes. Spoon mixture onto spring roll skins. place skin roll on table so it looks like a yeild sign. After you put mixture in center of skin, fold up bottom corner, then sides in, then roll spring toward the top. Roll as tight as you can. Try not to rip the skin. Deep fry roll in at least 1/2 inch oil for 3 to 4 minutes on each side. Should be a light brown color. Enjoy