Spring Rolls

Ingredients

• 1 lb pork sausage

• ½ pkg cellophane noodles softened and cut up into 1’’ pieces

• 1 cup shredded carrot

• ½ cup chopped green onion

• 3 Tbsp oyster sauce

• Salt and pepper

• 1 Tbsp fish sauce

• 2 Tbsp chopped fresh cilantro

• 2 tsp cornstarch + some for slurry.

• Spring roll wrappers

Instructions

1. Combine the first 9 ingredients and mix thoroughly.

2. Keep open spring rolls under a damp towel or plastic wrap.

3. make a slurry (mixture) of equal parts water and cornstarch.  Use a pastry brush. Stir often.

4. Layout 1-3 spring roll wrappers on a diagonal, so a corner is facing you,  brush the two sides going away from you with cornstarch slurry.

5. Place approximately 2 Tbsp meat mixture in the center or a little closer to the corner near you.

6. Fold the corner near you around filling.

7. Pull tight, tight rolling makes good spring rolls

8. Roll once, fold in sides and continue to roll up. 

9. Place on cornstarch dusted wax paper.  

10. Roll remaining spring rolls.

11. Deep fry at 350ºF for 4-5 minutes until golden brown and they float.

12. Serve with sesame soy dipping sauce and sriracha.