Fried Spring Rolls

3 c Oil

2 Cloves garlic, minced

1/2 lb Lean pork, ground

1/2 lb Shrimp, shelled, deveined,

-minced 3/4 c Minced water chestnuts

2 Carrots, minced

1 c Minced celery

1/2 c Green onions, cut very fine

2 tb Soy sauce

1 ts Salt (optional)

1/2 ts Freshly ground pepper

Spring roll wrappers, 8" in -diameter Sweet and Sour sauce In a wok or pan, heat 2 tb oil. Add garlic and stir until fragrant, about 5 seconds. Add the pork and shrimp and stir-fry for 1 minute. Add the water chestnuts, carrots, celery, and green onions. Stir-fry for approximately 2 minutes, or until the vegetables are tender but still crunchy. Add the soy sauce, salt, and pepper. Stir. Remove from heat. Drain excess moisture from pan. To assemble the rolls, place about 1/3 c of the filling on the lower third of the wrapper. Fold the portion of the wrapper nearest you over the filling until just covered. Turn the wrapper again to enclose the filling securely. Moisten the edges of the wrapper with water or a mixture of cornstarch and water. Fold over the corners and press down firmly to seal, making an envelope. Moisten the flap of the envelope with water and turn, rolling firmly into a 1-inch cylinder. Seal firmly. Set aside, seam side down. Repeat until all the filling has been used. Heat oil in a wok to 375 degrees. Place 4 or 5 rolls at a time in the hot oil. Deep-fry until crisp and golden. Remove with a skimmer and drain on paper towels. Serve hot with Sweet and Sour sauce. Rolls may be prepared ahead of time and frozen, then fried when needed. Appeared in The Southeast Asia Cookbook, by Ruth Law.