Spring Rolls
By Martin Yan


1 ½ tablespoon Oil
1 clove Organic Garlic chopped
2 slices Ginger Root chopped
½ pound Pork or Boneless Chicken shredded
1 ½ cups Bean Sprouts
1 ½ cups Organic Cabbage thinly shredded
½ cup Bamboo Shoots shredded
½ cup Organic Carrots thinly shredded
4 Dried Black Mushrooms soaked and shredded (optional)
3 stalks Organic Green Onions cut into 1 inch pieces
1 ½teaspoons Garlic Salt
1/4 teaspoon Sugar
1/4 teaspoon White Pepper
½ cup Stock if needed
4 cups Oil Flour Paste Mixture
1 tablespoon Flour
1 tablespoon Water


If previously frozen, defrost wrappers inside the package at room temperature.

For Filling Mixture:

Heat wok over high heat with 1 ½ Tbsp. oil, garlic and ginger. Stir in meat and cook for approximately 2 minutes.

Add remaining ingredients to wok and stir 2 minutes. Moisten with stock if needed. Add cornstarch solution and mix well.

Place approximately 2 ½ Tbsp. of filling mixture in the center of each wrapper. Roll up and seal with flour paste or egg white.

Heat oil to near smoke point, and deep-fry over medium-high heat until golden brown and floating freely on top of oil. Serve hot, with or without plum sauce.