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Short-Cut Spring Rolls (Chinese)

Submitted on 06/29/2007

Short-Cut Spring Rolls (Chinese)
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2.26 avg rating
141 votes
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Oriental-style cooking can be tedious, but pre-preparation is cut to a minimum if you use packaged frozen Chinese-style vegetables.


3/4 lb. ground pork
1 pkg. (10 oz.) Chinese-style frozen vegetables, thawed and drained
6 green onions, thinly sliced
1 Tbs. soy sauce
1 Tbs. sherry
1 tsp. grated ginger
1 clove garlic, minced
1 tsp. sugar
1/4 tsp. salt
2 Tbs. cornstarch
4 Tbs. water
1/2 lb. prepared egg roll skins
hot fat for frying


To prepare filling, mix pork with vegetables, green onions, soy sauce, sherry, ginger, garlic, sugar and salt.

Mix cornstarch and water in small bowl. Brush edges of egg roll skins with cornstarch mixture.

To fill, place a rounded tablespoonful of filling on corner of each egg roll skin.

Lift corner over filling and begin rolling tightly. As you roll, fold left and right corners over filling, enclosing filling entirely. Repeat for remaining rolls.

Heat fat to 375 degrees F. Place rolls into fat. Fry 3 to 4 minutes until golden. Drain on paper toweling. Serve hot.


Good served with stir-fried shrimp or beef, or sweet-sour pork.

Egg rolls can be filled and placed on a plastic or waxed paper-covered cookie sheet and refrigerated for later frying.





Time to prepare

40 Minutes



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