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Japanese Spring Rolls Recipe

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This recipe for Japanese Spring Rolls, by , is from The Tuinstra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shannon Jarosch - Great Granddaughter of Ray and Reka Medendorp
Added: Saturday, July 21, 2007


1lb ground beef
2 carrots, chopped
1/2 c chopped broccoli
Ginger, your thumb size
1/2 c chopped cabbage
1/4 c chopped Shitake mushrooms
Bundle of Ermicelli (Spring noodles made of rice)
1/2 c Chinese chives
1 tbsp sugar
1/4 tsp salt
1 egg
Spring Roll pastry ( I use Spring Home, TYJ - 25 sheets in a packet

4 Varuchten
4 Fruits/Quatre Fruits by EMHA

(MIJN Huismerk)
Soy sauce
Mirin (optional)
2 tbs jam

First, do your shopping at an Oriental Store! Stir-fry all vegetables. Soften Ermicelli by bioling in water approx. 5 min. It turns translucent. Chop. Mix everything into ground beef. Mix well with hand. Roll them up with the pastry. Directions are on the packet. In an inch of hot oil, deep fry at mid heat. Watch closely, as pastry burns easily. Sauce: Mix jam with 2/3 tbs soy sauce and vinegar, and 1 tbsp Mirin.




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