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Meal Type

Cuisine

Spring Rolls

Demonstrated by: 1997 Narcissus Queen and Court -1st Princess Nancy Ly.
Narcissus Festival on January 1, 1998.

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Ingredients:

Spring Rolls

  • 1 lb carrots, shredded
  • 1 lb Chinese taro, shredded
  • 3 1/2 oz long rice, soaked and cut into 1-inch lengths
  • 1 1/2 lb lean ground pork
  • 2 cups dried onion flakes
  • 2 eggs
  • 1/4 cup cornstarch
  • 1/4 cup oyster sauce (Chinese oyster-flavored sauce)
  • 2 teaspoons sesame oil
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 pkg spring roll wrappers
  • 1 egg yolk, beaten
  • Salad oil for frying

Directions:

  1. In a large bowl, combine vegetables, long rice, pork, onion, the 2 eggs, cornstarch, and seasonings; mix well.
  2. To make spring rolls, place about 2 tablespoons filling on a wrapper.
  3. Fold one corner over the filling; bring side corners toward center and roll tightly toward remaining corner.
  4. Seal with egg yolk.
  5. Heat oil to 375°F.
  6. Fry rolls until golden brown; drain.
  7. Serve with Spring Roll Dipping Sauce.

Makes about 50 rolls.

Spring Roll Dipping Sauce:

  1. Combine 1/4 cup water, 1/4 cup lemon juice, 2 tablespoons fish sauce, 2 tablespoons vinegar, and 2 tablespoons sugar; mix well.
  2. If desired, add chili pepper to taste.

Makes about 1 cup sauce.

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