Spring Rolls

Instructions

1. 1

   For the filling: Heat oil in a skillet or wok over high heat. Add garlic, stir quickly, then add pork. Cook, breaking it up as you go, until it turns white.

2. 2

   Add carrot, bean sprouts, cabbage, and mushrooms. Cook for 3 minutes or until vegetables are wilted.

3. 3

   Add cornstarch, soy sauce, and oyster sauce. Cook for 1 minute until the liquid is gone. The filling should not be watery; it should be slightly sticky.

4. 4

   Cool the filling completely (spread on a tray and refrigerate for 5 minutes for quick cooling).

5. 5

   Mix cornstarch and water in a small bowl for sealing the rolls.

6. 6

   Carefully peel off one spring roll wrapper, keeping the others covered under a damp tea towel.

7. 7

   Place the wrapper with the smooth side down in a diamond position. Place a heaped dessert spoon of filling on the bottom. Roll up halfway, fold sides in, then finish rolling. Use the cornstarch mixture to seal.

8. 8

   Pour enough oil in a wok or large saucepan so it is double the height of the spring rolls. Heat on medium-high until hot (test by sticking a wooden chopstick in—if rapid bubbles appear, it's ready).

9. 9

   Carefully place 4-5 spring rolls in the oil and cook, turning occasionally, until deep golden, about 1 1/2 to 2 minutes. Transfer to paper towels to drain.

10. 10

    Repeat with remaining spring rolls.

11. 11

    For the sweet and sour sauce: Combine cornstarch, water, apple cider vinegar, brown sugar, ketchup, and soy sauce in a small saucepan over medium heat. Bring to a simmer, stirring regularly, then simmer until thickened, about 3-5 minutes.

12. 12

    Serve spring rolls hot with sweet and sour sauce.