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8 oz. cooked ground meat (pork or turkey)
1 tsp. light soy sauce
1 tsp. light borwn sugar
1 tsp. sesame oil
1 tsp. vegetable oil for filling preparation
1 c. bean sprouts
1/3 c. canned bamboo shoots, drained, chopped
2 scallions, sliced
1 tsp. cornstarch
2 tsp. water
1 package won-ton skins
3 Tbsp. vegetable oil for frying
Mix meat, soy sauce, sugar, sesame oil. Cover and let stand 30 min. Heat 1 tsp. vegetable oil in wok or skillet. Add bean sprouts, bamboo shoots, scallions to pan. Stir fry 2-3 min. Add meat to pan, stir fry 2-3 min. Mix constarch with water, add to skillet.
To form: take the won ton skin and place it in a diamond shape. Wet your finger and slide it down the two top edges. Place about a teaspoon of filling in the center. Fold the bottom corner up, then fold the two side corners to the center. It will look like an envelope. Roll from bottom to top.
Place enough vegetable oil in a large skillet to coat the bottom in a thin layer. Add spring rolls, fry five minutes, roll over and fry -- until crispy all the way around.
A big hit -- a bite-sized treat at our Year of the Rooster party.
Submitted by Gretchen Grant Contributed on: and modified on Monday July 3rd, 2006
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