"The belly rules the mind."--Spanish Proverb

Spring Rolls Recipe

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This recipe for Spring Rolls, by , is from Secret Combinations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandy Altorfer


6 oz. lean pork
4 oz. shredded shrimp
1/2 lb. cabbage
6 oz. bean sprouts
2 oz. spring onion
2 pkg. skins
6 c. peanut oil
1/2 tsp. Kikkoman soy sauce
1 tsp. cornstarch
1/2 tsp. salt
1/2 c. cold water
1 Tbsp. cornstarch (paste)
1 Tbsp. water (paste)
1 Tbsp. flour (paste)

Cut pork into thin strips; marinate with soy and cornstarch. marinate shrimp with salt and cornstarch. Shred cabbage into 1 1/2-inch long strips. Stir-fry pork in 5 Tbsp. oil about 1/2 minute. Put to one side. Use same oil to fry shrimp. Remove to bowl with pork. Add cabbage; stir-fry 1 minute. Add soy, salt and water. Cover and cook 2 minutes. Add bean sprouts and onions. Stir-fry another 1/2 minute. Add meat cooked earlier. Stir in cornstarch paste until it thickens. Put in a bowl. Place 2 Tbsp. filling in each wrapper. Roll; seal with water around edge. Put on tray until ready to cook. Fry.




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