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Pork and Vegetable Spring Rolls


Tuesday, September 07, 2004
Asian/Appetizers-Side Dish
Spring Rolls:
1 package spring roll wrappers
1 small head napa cabbage, shredded
1 small head boc choy, shredded (do not include stem parts, as they are tough)
1/2 pound mung bean sprouts
4 ounces pork loin, cooked, chilled and diced
2 ounces of flour
1 ounce water
1 quart canola oil (for frying)

1/2 cup rice vinegar
1/2 cup soya
1/2 cup fish sauce (I prefer 3 Crabs brand)
4 tbs sesame oil
2 tbs chili garlic paste
juice and zest from 1 lime
1 small carrot, grated fine
1 ounce minced cilantro
1 ounce minced mint
Method: Combine flour and water to make a paste. Combine remaining ingredients. Separate spring roll wrappers and roll each wrapper with about 2 2 1/2 ounces of mixture in each one. Refrigerate until needed, but keep away from moisture. Deep fry at 350 degrees for 2 - 3 minutes, or until golden brown. Serve with cold sauce.

For sauce: Combine everything and refrigerate for at least two (2) hours before you need it.
Nutrition Facts:
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