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Spring Rolls Recipe

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This recipe for Spring Rolls is from Ahlers Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 oz bamboo shoots, chopped
8 Chinese mushrooms, chopped
2 green onions, chopped
2 slices of ginger root, chopped
2 T. soy sauce
1 1/2 c. mung bean sprouts
1 T. corn starch
1 pkg spring roll wrappers, or egg roll skins
1 egg, beaten
frying oil
1 1/2 c. shrimp, pork or chicken, chopped (optional)
1 1/2 c. rice noodles, cooked (optional)
Directions:
Directions:
In a frying pan, stir fry the ginger and mushrooms and optional meat. Add all remaining ingredients except the corn starch and optional noodles. Stir fry 1 minute. Add cornstarch that has been dissolved in 1 T. water and optional noodles. Stir until coated, remove from heat and let cool. As listed on the package instructions, fill the spring roll wrappers and roll individually. Seal the loose edge with some beaten egg. Using a deep but small pan, fill with oil no more than half way. Heat the oil on medium high. If you have any remaining wrappers, you can cut a piece and place it in the oil to test the heat. Using caution, place spring rolls into the oil (usually 3-4 at a time) and cook for 2 minutes on each side until golden brown. Use a wire lift or slotted spoon to take the spring rolls out of the oil. Drain on a paper towel. Adjust the heat if necessary for the next batch.

 

 

 

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