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Name: Spring Rolls - 1st Princess Nancy Ly
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 Eggs; 2 ts Salt; 1 lb Chinese taro; shredded; 1 lb Carrots; shredded; 2 ts Sesame oil; 1/4 c Cornstarch; 1 1/2 lb Lean ground pork; 3 1/2 oz Long rice; soaked and cut; 2 pk Spring roll wrappers; 1 ts Pepper; 1/4 c Oyster sauce; (Chinese; 1 Egg yolk; beaten; Salad oil for frying; 2 c Dried onion flakes

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INGREDIENTS

2 Eggs
2 ts Salt
1 lb Chinese taro; shredded
1 lb Carrots; shredded
2 ts Sesame oil
1/4 c Cornstarch
1 1/2 lb Lean ground pork
3 1/2 oz Long rice; soaked and cut
2 pk Spring roll wrappers
1 ts Pepper
1/4 c Oyster sauce; (Chinese
1 Egg yolk; beaten
Salad oil for frying
2 c Dried onion flakes

Servings

INSTRUCTIONS

In a large bowl, combine vegetables, long rice, pork, onion, the 2 eggs, cornstarch, and seasonings; mix well. To make spring rolls, place about 2 tablespoons filling on a wrapper. Fold one corner over the filling; bring side corners toward center and roll tightly toward remaining corner. Seal with egg yolk. Heat oil to 375? F. Fry rolls until golden brown; drain. Serve with Spring Roll Dipping Sauce. Makes about 50 rolls. Spring Roll Dipping Sauce Combine 1/4 cup water, 1/4 cup lemon juice, 2 tablespoons fish sauce, 2 tablespoons vinegar, and 2 tablespoons sugar; mix well. If desired, add chili pepper to taste. Makes about 1 cup sauce. Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25, 1998

NOTES

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Spring Rolls - 1st Princess Nancy Ly

2 Eggs
2 ts Salt
1 lb Chinese taro; shredded
1 lb Carrots; shredded
2 ts Sesame oil
1/4 c Cornstarch
1 1/2 lb Lean ground pork
3 1/2 oz Long rice; soaked and cut
2 pk Spring roll wrappers
1 ts Pepper
1/4 c Oyster sauce; (Chinese
1 Egg yolk; beaten
 Salad oil for frying
2 c Dried onion flakes

In a large bowl, combine vegetables, long rice, pork, onion, the 2 eggs,  cornstarch, and seasonings; mix well. To make spring rolls, place about 2  tablespoons filling on a wrapper. Fold one corner over the filling; bring  side corners toward center and roll tightly toward remaining corner. Seal  with egg yolk. Heat oil to 375? F. Fry rolls until golden brown; drain.  Serve with Spring Roll Dipping Sauce. Makes about 50 rolls.    Spring Roll Dipping Sauce Combine 1/4 cup water, 1/4 cup lemon juice, 2  tablespoons fish sauce, 2 tablespoons vinegar, and 2 tablespoons sugar; mix  well. If desired, add chili pepper to taste. Makes about 1 cup sauce.    Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25,  1998

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Nutrition

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Serving Size: 1 Serving (2385g)
Recipe Makes: 1 Servings

Calories: 3237
Calories from Fat: 1836 (57%)

Amt Per Serving		% DV

	Total Fat 204g	272 %
	Saturated Fat 70.6g	353 %
	Monounsaturated Fat 87.1g
	Polyunsanturated Fat 24g
Cholesterol 2604.9mg		802 %
Sodium 1121.8mg		39 %
Potassium 5382.7mg		142 %
Total Carbohydrate 160.2g		47 %
	Dietary Fiber 18.3g	73 %
	Sugars, other 141.8g
Protein 193.5g		276 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3237

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