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Subject:
From:
Valerie WELLS <[log in to unmask]>
Reply To:
Valerie WELLS <[log in to unmask]>
Date:
Fri, 28 Jan 2005 15:01:31 -0800
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<<Disclaimer: Verify this information before applying it to your situation.>>

Filling:

1 or 2 tablespoons coconut oil or other cooking oil
1 pound ground pork
1/2 pound peeled shrimp, chopped
1/2 chopped onion
4 to 6 cloves garlic, minced
2 to 3 carrots, shredded or chopped
1/2 head cabbage chopped
Sun Luck sesame oil
wheat free soy sauce (optional)
Salt & pepper to taste

Lightly brown pork w/ onions, garlic & shrimp and cook a minute or two more
in hot oil.  Stir in carrots & stir fry a minute more.  Add in cabbage &
stir fry until cabbage is wilty & soft.  Season w/ sesame oil, soy sauce,
salt & pepper to taste.  Spread on large open pan or tray to cool before
putting in wrappers.  [If you want egg rolls w/ eggs, stir in some scrambled
eggs in the last minutes of cooking.]

Soak spring roll wraps (tapioca starch wraps available in Asian section of
most grocery stores) in water until soft & pliable, about 30 to 60 seconds.
Put softened wrapper on flat surface.  Add one heaping tablespoon filling on
wrapper close to you.  Roll up one turn rolling away from you, turn lateral
ends inwards & finish rolling.  Let rolls rest 20 minutes before frying,
which is about as long as it take to roll all this filling if you have help.
  The point is, they fry up better if they have "rested" for a while.

Fry in 1 inch oil, 1 1/2 to 2 minutes on each side.  If you have a deep fat
fryer, you won't need to turn them.  Be aware that tapioca wrappers don't
cook up golden bown like wheat wrappers do.  They stay pretty white looking,
then suddenly blacken if over cooked, so watch them carefully.  Serve with
hot & sour sauce.

Making these is a very labor intensive process.  Our family does it on
special occasions when there are lots of hands & good company around to make
it fun.  After they are wrapped, they can be frozen & thawed & fried later.
If I make them alone for only a few people, I only fry up about three per
person & freeze the rest.  They are so good, I tend to over eat them & get
sick on all the grease if I fry them all up at once!

Some people eat them w/o frying them.
-----------------
Sweet, Hot & Sour Sauce

Mix together honey, dry mustard & a bit of apple cider vinegar.  How much
you use of each ingredient depends on your taste.  Add toasted sesame seeds
if desired.  Also be aware that this sauce gets hotter as it sits.

Valerie in Tacoma

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