 Heat
a large skillet, add the oil, garlic, and pork, and saute' until the pork
is cooked. Add the carrots, celery , sauces, sugar, and pepper. Cook
for 1 minute on high heat to reduce the sauce and drain whatever liquid
is left from the pan. Allow the filling to cool and then add the bean sprouts.
Place a wrapper as a diamond with a corner towards you and place two tablespoons
in the lower portion. Fold the corner up, rolling once. Bring the sides
in and brush the upper portion of the wrapper with egg yolk. Roll the wrapper
up, sealing the entire spring roll. Repeat with the rest of the wrappers.
Heat the oil to 350 F (180 C) and deep-fry the spring rolls until golden
brown. Serve with a sweet and sour sauce.
| 2 tablespoons |
oil |
| 1 teaspoon |
minced garlic |
| 8 oz (250 g) |
minced pork |
| 2 cups |
grated carrots |
| 2 cups |
chopped celery |
| 1/4 cup ( 2 fl oz / 60 ml) |
fish sauce (nam pla) |
| 1 tablespoon |
Maggi seasoning |
| 2 tablespoons |
sugar |
| 1/8 teaspoon |
white pepper |
| 1 cup |
bean sprouts |
| 20 |
spring roll wrappers |
| 2 |
egg yolks, beaten |
| 3 cups (24 fl oz / 750 ml) |
oil for deep frying |
|
|
