Mini Spring Rolls

Mini Spring Rolls

2 T. vegetable oil
2 cloves garlic, finely chopped
2 tsp. peeled, and grated fresh ginger
3 1/2 oz. ground or minced pork
3 1/2 oz. ground or minced chicken
2 oz. ground, or minced shrimp
2 stalks celery, finely chopped
1 small carrot, finely chopped
6 canned water chestnuts, drained, and finely chopped
4 scallions or shallots, finely chopped
1 c. shredded Chinese cabbage
2 tsp. cornstarch or cornflour
2 T. oyster sauce
1 T. soy sauce
2 T. chicken stock
1 tsp. Asian sesame oil
20 frozen mini spring roll wrappers, about 4 1/2" square, thawed
2 tsp. cornstarch or cornflour, mixed with 2 T. water
4 c. (32 fl oz.) vegetable oil for deep-frying

Mix together the cornstarch, oyster sauce,
soy sauce, and chicken stock. Set aside.

Heat wok and add 1 T. oil, swirling down the sides of the wok.

When oil is ready, add garlic and ginger,
stir-frying until fragrant, approximately 1 min.

Add the ground pork, chicken, and shrimp.
Stir-fry until they change color, approximately 3 mins.

Remove the ingredients from the wok, and set aside.

Add 1 T. of oil to the wok.

When hot, add, in the following order, the celery,
carrot, water chestnuts, scallions, and cabbage.

On high heat, stir-fry the vegetables, until
they have softened, approximately 2 mins.

Add the cornstarch/oyster sauce mixture.

Bring the ingredients to boiling, and then
reduce the heat to med., and continue cooking
to allow the sauce to thicken, 1-2 mins.

Remove the wok from the heat.

When the ingredients have cooled,
add the pork mixture, stirring it in to mix well.

Add the sesame oil.

Wrappers

Mix together the cornstarch and water.

Carefully wet the edges of the spring roll
wrapper with the cornstarch/water mixture.

Mound 1 T. of filling in the center.

Roll the wrapper up diagonally, folding in the sides.
Repeat until all the spring rolls are made.

Heat 4 c. of oil in a wok, using a deep-frying
thermometer to determine when the temperature
reaches 375 degrees F.

If you don't have a deep-fry thermometer,
just stick a bread cube in the oil.
When it sizzles and turns a golden color,
the oil is hot enough.

Cook each spring roll until it turns golden brown,
in batches of 4 at a time.

Remove, and drain on paper towels. Serve hot.

Makes 20 Mini Spring Rolls