Uncooked Pork Filling #1

1. Mince or grind together pork, ginger root and scallion stalk. 2. Then blend well with soy sauce and cold water. NOTE: Eggrolls made with this filling must be steamed for 30 minutes to cook the pork (see Cooking the Eggroll, under "Information: Eggrolls"). They may then be served as is, or deep-fried briefly to make them crisp. (Pork with some fat is best for this filling.) FOR EGGROLLS/SPRING ROLLS From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.