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Fried Spring Rolls

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      Title: FRIED SPRING ROLLS
 Categories: Philippine, Appetizers
      Yield: 30 Rolls
 
      3 c  Oil
      2    Cloves garlic, minced
    1/2 lb Lean pork, ground
    1/2 lb Shrimp, shelled, deveined,
           -minced
    3/4 c  Minced water chestnuts
      2    Carrots, minced
      1 c  Minced celery
    1/2 c  Green onions, cut very fine
      2 tb Soy sauce
      1 ts Salt (optional)
    1/2 ts Freshly ground pepper
           Spring roll wrappers, 8" in
           -diameter
           Sweet and Sour sauce
 
  In a wok or pan, heat 2 tb oil. Add garlic and stir until fragrant,
  about 5 seconds. Add the pork and shrimp and stir-fry for 1 minute.
  Add the water chestnuts, carrots, celery, and green onions. Stir-fry
  for approximately 2 minutes, or until the vegetables are tender but
  still crunchy. Add the soy sauce, salt, and pepper. Stir. Remove from
  heat. Drain excess moisture from pan.
  
  To assemble the rolls, place about 1/3 c of the filling on the lower
  third of the wrapper. Fold the portion of the wrapper nearest you
  over the filling until just covered. Turn the wrapper again to
  enclose the filling securely. Moisten the edges of the wrapper with
  water or a mixture of cornstarch and water. Fold over the corners and
  press down firmly to seal, making an envelope. Moisten the flap of
  the envelope with water and turn, rolling firmly into a 1-inch
  cylinder. Seal firmly. Set aside, seam side down. Repeat until all
  the filling has been used.
  
  Heat oil in a wok to 375 degrees. Place 4 or 5 rolls at a time in the
  hot oil. Deep-fry until crisp and golden. Remove with a skimmer and
  drain on paper towels. Serve hot with Sweet and Sour sauce.
  
  Rolls may be prepared ahead of time and frozen, then fried when
  needed.
  
  Appeared in The Southeast Asia Cookbook, by Ruth Law.
 
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