Our third Asian appetizer is the crispy and classic spring roll.  This recipe calls for pork, but feel free to substitute with your choice of shrimp or chicken.

Ingredients
  • spring roll shells
  • 4 eggs
  • 2 pounds ground pork (shrimp  or chicken)
  • 1/2 scallion, chopped
  • 1/2 ounce shitake mushrooms, chopped
  • 1 pound cabbage, shredded
  • 1 cup vermicelli noodle, soaked
  • 1/4 cup soy sauce
  • 1/4 cup sesame oil
  • 2 tablespoons ginger, chopped
  • 1 tablespoon pepper
  • 1 1/2 tablespoons salt

In a large bowl, mix together one egg and all the filling ingredients.  For each spring roll, add 2 tablespoons of the filling.  Fold in two opposite corners of the skin over the filling and roll into a cylinder, sealing with egg wash.  Deep fry at 375º or pan fry at medium heat.  Cook until golden brown and serve warm.