Serves: 36
Total Calories: 41
* In a small bowl, mix flour and water until smooth. Heat an 8-inch nonstick skillet over low heat. With a soft bristle brush, paint a thin layer of batter over bottom of skillet, repeating several times to fill in spaces, using about 2 tablespoons of the batter per wrapper. Cook about 2 minutes or until edges curl away from edge of pan. Peel wrapper from pan stack between layers of waxed paper. Repeat until all batter is used set wrappers aside.* In a medium skillet over medium-high heat, sauté pork, water chestnuts, carrot, greenonion, gingerroot and garlic for 3 to 4 minutes or until pork is browned. Reduce heat to medium.
In a cup or small bowl, mix cornstarch, soy sauce and sherry until smooth stir into pork mixture. Cook and stir until thickened. Remove from heat.
Stir egg into pork mixture.
Pour vegetable oil into a large wok or skillet to a depth of 1 inch. Heat oil over medium-high heat to about 375° F. Place 1 tablespoon of the pork filling in center of each wrapper. Moisten edges with water. Fold bottom edge over filling fold both sides of wrapper over filling. Then roll enclosed filling in rest of wrapper. Place spring roll, seam-side down, on waxed paper until ready to fry. Fry two or three spring rolls at a time for 3 to 4 minutes, turning to brown on all sides. Remove and drain on paper towels. Keep warm in oven until ready to serve.**
In a small saucepan, mix water, brown sugar, vinegar, cornstarch, soy sauce, sherry, gingerroot and garlic until well blended. Over medium heat, bring to a boil reduce heat to low and simmer, stirring, for 5 minutes or until thickened.
To serve, cut spring rolls in half if desired. Serve with sauce.
* Wrappers may be purchased already made if desired.
** Spring rolls can be covered and frozen in a single layer. Reheat, uncovered, on an ungreased baking sheet in a preheated 350° F. oven for 20 minutes.
This Pork Spring Rolls With Sweet And Sour Sauce recipe is from the All-Occasion Appetizers Cookbook. Download this Cookbook today.
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