*  Exported from  MasterCook  *

                               Spring Rolls

Recipe By     : Nathalie Dupree, Cooks, TVFN
Serving Size  : 24   Preparation Time :1:00
Categories    : Dupree                           Vegetable

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    oil
   1                    garlic clove -- chopped
   1      tablespoon    fresh ginger root -- chopped
   1      cup           cooked chicken or pork -- shredded
   1      cup           Napa cabbage -- finely chopped
   1      cup           mung bean sprouts -- optional
   1      cup           carrots -- grated
   4                    green onions -- chopped
   3      tablespoons   soy sauce
                        Salt and pepper
   2      pounds        wonton wrappers -- thawed
                        Peanut or vegetable oil for frying
                        Dipping sauce -- see recipe

In a large skillet heat oil over medium-high heat. Add garlic and ginger and
saute briefly. Add chicken, cabbage, bean sprouts, if using, carrots,
scallions, soy sauce, and salt and pepper to taste. Stir-fry over high heat,
tossing briskly until vegetables are cooked and all liquid has evaporated, 3
to 5 minutes. Cool to room temperature to prevent wrapper from becoming
soggy. In center of each wrapper place 1 tablespoon of filling. Moisten
edges of wrapper with a little water, fold 2 opposite edges in toward
center, and roll wrapper over filling, beginning and ending with unfolded
edges. Moisten flap to seal it and let roll dry.

In a large Dutch oven heat 1 inch of oil to 375 degrees. Fry spring rolls
about 2 minutes, until golden brown. Turn them over with tongs and fry
another 2 minutes. Remove rolls from oil with a slotted spoon or tongs and
hold vertically to allow oil in creases to drain. Drain on paper towels.
Serve immediately with Dipping Sauce.

Makes 20 to 25 spring rolls

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