Spring Rolls

• 1/2 lb. lean pork, shredded
• 1/2 lb. bean sprouts
• 8 lg. dried mushrooms
• 3-1/4 cup oil
• 2 celery stalks, thinly sliced
• 3 tbsp. soy sauce
• 2 tsp. sherry
• 1 tsp. Ajinomoto
• Accent
• 1 tsp. salt
• 2 tsp. cornstarch
• 4 tbsp. water
• 20 spring roll
• lumpia skins

1. Mix soy sauce, sherry, Ajinomoto, and salt.
2. Marinate pork in this mixture.
3. Drop sprouts in boiling water for 1 second, then remove.
4. Clean and soak mushrooms.
5. Squeeze-dry and slice.
6. Heat pan with 2 tbsp.
7. oil.
8. Saute celery and sprouts 1 minute.
9. Remove; reheat pan with 2 tbsp.
10. oil; saute pork and mushrooms 1 minute.
11. Add vegetables and cook 2 minutes.
12. Cool and spread 1-1/2 tbsp.
13. on each skin.
14. Fold edges.
15. Moisten with mixture of cornstarch and water and roll.
16. Deep-fry to golden brown.

lean pork, bean sprouts, mushrooms, oil, celery stalks, soy sauce, sherry, ajinomoto, accent, salt, cornstarch, water, spring roll, lumpia skins

Taken from www.foodgeeks.com/recipes/4147 (may not work)