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Spring Rolls Recipe


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     Spring Rolls

Category   Appetizers
Sub Category   None
Servings   20
Preptime   30 minutes

3 green bell peppers
1/2 head white cabbage
1/2 package fresh bean sprouts
1 pound lean pork
3 to 4 carrots
1/2 package glass noodles
2 to 3 cloves garlic, minced
1 inch piece of ginger, minced
1 package of spring roll wrappers
Vegetable oil
1 teaspoon of soy sauce
1/2 teaspoon of sugar
1 teaspoon of rice wine
1 teaspoon of sesame oil
1/2 teaspoon of chili sauce or hoisin sauce

Mix the last 5 ingredients and let them sit. Pour boiling water over the noodles and let them rest in the water until soft. Drain the noodles, add a little duck sauce and let the noodles rest.
Wash, remove seeds and slice the peppers julienne style. Wash and shred the cabbage. Peel and shred the carrots. Saute the vegetables in a little oil until lightly tender. Place all the vegetables in one bowl. Add the mixture from Step one and mix well
Wash and drain the bean sprouts. Cut the pork into small thin strips. Saute the ginger and the garlic in a little oil, add the pork and cook until the meat is just slightly browned. Remove and place in a bowl.
Open and follow the directions on the spring roll wrapper package. Place a small portion of vegetables, pork, noodles and bean sprouts on the wrapper. Roll according to the directions.
Serving Suggestions
Serve with sweet chili sauce, chinese tomato sauce or soy sauce.

Originally Submitted

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