Spring Rolls
2 tablespoons oil
1 teaspoon minced garlic
8 ounces minced pork
2 cups grated carrots
2 cups chopped celery
1/4 cup fish sauce
1 tablespoon Maggi seasoning
2 tablespoons sugar
1/8 teaspoon white pepper
1 cup bean sprouts
20 spring roll wrappers
2 egg yolks, beaten
3 cups oil for deep frying
Heat a large skillet, add the oil, garlic and pork and saute until the pork is cooked. Add the carrots, celery , sauces, sugar and pepper. Cook for 1 minute on high heat to reduce the sauce and drain whatever liquid is left from the pan. Allow the filling to cool and then add the bean sprouts. Place a wrapper as a diamond with a corner towards you and place two tablespoons in the lower portion. Fold the corner up, rolling once. Bring the sides in and brush the upper portion of the wrapper with egg yolk. Roll the wrapper up, sealing the entire spring roll. Repeat with the rest of the wrappers. Heat the oil to 350F and deep fry the spring rolls until golden brown. Serve with a sweet and sour sauce.
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