Spring Roll

                                                       Spring Roll

Ingredients:

• 1 package of spring roll wrappers
• 1 pound of ground pork or chicken
• 1 tablespoon of vegetable oil
• 1 tablespoon of minced garlic
• 1 tablespoon of minced ginger
• 1 cup of shredded carrots
• 1 cup of shredded cabbage
• 1/2 cup of sliced shiitake mushrooms
• 1/4 cup of chopped green onions
• 1 tablespoon of soy sauce
• 1 tablespoon of oyster sauce
• 1 teaspoon of sesame oil
• 1 egg, beaten
• Vegetable oil for frying

Instructions:

1. In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add minced garlic and ginger and cook until fragrant.
2. Add ground pork or chicken and cook until browned, breaking up any large clumps with a wooden spoon.
3. Add shredded carrots, shredded cabbage, sliced shiitake mushrooms, and chopped green onions. Cook until the vegetables are wilted, about 5 minutes.
4. Add soy sauce, oyster sauce, and sesame oil to the skillet and stir to combine.
5. Remove skillet from heat and let the filling cool slightly.
6. Lay out a spring roll wrapper on a flat surface, with one corner pointing towards you.
7. Place 2-3 tablespoons of filling in the center of the wrapper.
8. Roll the wrapper over the filling, tucking in the sides as you go.
9. Brush the edge of the wrapper with the beaten egg to seal the roll.
10. Repeat with remaining wrappers and filling.
11. Heat vegetable oil in a huge skillet or wok over medium high intensity.
12. Once the oil is hot, carefully add a few spring rolls to the skillet and fry until golden brown, about 2-3 minutes per side.
13. Use a slotted spoon to remove the spring rolls from the skillet and place them on a paper towel-lined plate to drain excess oil.
14. Repeat with remaining spring rolls.
15. Serve hot with dipping sauce of your choice.