<<Disclaimer: Verify this information before applying it to your situation.>>

With so much talk about spring rolls lately, I thought I would share my
own recipe for anyone who would like to try it.

PORK SPRING ROLLS

FILLING:
(mix ahead and keep in fridge)
1 lb ground pork (or chicken, beef, etc.)
1/2 head cabbage, shredded
4-6 carrots, shredded
1 onion, diced
1-2 garlic cloves, minced
salt & pepper

8" ROUND RICE PAPER WRAPPERS
(12 oz pkg - about 36 wraps)

BATH FOR WRAPPERS:
2 C warm water
2 T sugar
1/4 C cider vinegar

CORN OIL FOR FRYING (2 - 3 inches deep)

1.  Mix water, sugar, vinegar in a large shallow pan or dish.

2.  Gently submerge a wrapper in the bath, then rest wrapper over the
      edge of a colinder 1 minute until softened.  (about 2 wrappers can
      hang over edges of one colinder w/out touching)

3.  Spoon 2 T uncooked filling onto a softened wrap.  Roll one edge of
      wrap over filling, tuck in ends, and continue rolling.  Place seam
      side down on counter.  Continue filling and rolling wraps until
      all wraps are rolled.

4.  Fry a few at a time in very hot oil (350-375 F) until wrappers are
      browned.

5.  Set cooked spring rolls on end in a bowl to maintain crispness.

Serve with rice and GF soy sauce.

Refrigerate (up to 5 days) or freeze extra spring rolls.  Reheat in 375
oven 10-20 min.  Microwave reheating is okay, but will rolls will not be
crispy.


Amber Lee
American Fork, Utah