Ingredients:
- 1 pound ground pork
- 12 pieces of peeled and deveined shrimp, chopped finely
- 1 medium carrot, peeled and grated
- 1 small onion, minced
- 1 small can of water chestnuts, minced
- 3 tbsp oyster Sauce
- 1 egg, beaten slightly
- 2 tsp black pepper
- Johnny’s Seasoning to taste
- 1 package of spring roll pastry (ideally TY brand)
- canola oil
- sweet chili sauce
In a bowl combine all the filling ingredients and mix thoroughly. Set up a small bowl with water for sealing wrappers and heat canola oil in a large saucepan over medium heat.
Pull off one wrapper and lay on a cutting board. Place a tablespoon of mixture in a thin log on the diagonal about 1 inch in from a corner. Fold pastry over 1 and a half rotations until you reach the widest part, then fold the two corners in. Use your finger to wet the remaining edges, and then roll until sealed.
Deep fry a few pieces at a time in hot oil until golden brown and cooked through, about 4-6 minutes. Drain on paper towels to remove excess oil.
Serve hot with sweet chili sauce for dipping.
From Canlis Community College
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