The Tasteful Kitchen Recipe

Spring Rolls with Pork and Cilantro

1 pkg. 6" square spring roll wrappers (these are usually available in your grocery's produce section)
1 cup cooked pork, chopped finely or ground pork browned and chopped.
2 scallions, chopped finely
several sprigs of Cilantro, chopped finely
1 garlic clove, minced or pressed
1/2 tsp. grated fresh ginger
1 tsp fish sauce
1 carrot cut in fine julienne strips or shredded
1 cup shredded cabbage or bok choy
1 tsp. flour mixed with water to make a paste
optional:
2 oz. bamboo shoots
2 oz. bean sprouts
1/2 tsp. chili paste or sesame oil

Combine the pork, scallions, cilantro, garlic, ginger, carrots, fish sauce, cabbage, and any optional ingredients. In the center of each spring roll wrapper place about 2-3 tbsp. of the filling. Turn the bottom edge over to cover the filling then fold in the left and right sides. Roll the wrapper up tightly almost to the top edge. Brush the top edge with the flour paste and seal. Repeat with the wrappers until the filling mixture runs out. Heat vegetable oil in a wok or deep fat fryer to about 350 degrees. Slide the spring rolls in a few at a time and fry till crisp and golden brown. Remove with a slotted spoon and drain on paper towels. Serve with dipping sauce made with soy sauce, "Mirin" Japanese sweet wine, & rice wine vinegar.