Verdict: Win

Sigh, unfortunately I didn't get any pictures of the food at our CNY dinner. This particular recipe is important to me because it's my mom's secret (okay, now it's not so secret) special recipe. We have it at all of our big events, and I'm pretty sure that these spring rolls are the reason why our neighbors love us and keep inviting us back to parties.

Mama's Spring Rolls
Yield: 25 spring rolls

1 package (25 count) TYJ spring roll wrappers
2 tsp corn starch + 1/4 cup cold water mixture
1 bunch bean noodles, soaked in hot water for 5 min then cut into 1 inch segments
1 lb ground pork
1 tsp ground ginger
1 tsp black pepper
1 tbsp rice wine
2 tbsp dark soy sace
1 cup green onions, chopped
1 lb napa cabbage (or more), sliced very thin and 1 inch long
6 oz chicken broth (3/4 can)
Oil, salt

Add 1 tsp oil to wok on medium heat. Add ground pork, ginger, and black pepper. Cook until light pink, then add rice wine and dark soy sauce. Stir until liquid has almost evaporated. Remove pork from wok.

In clean wok, put 1 tbsp oil and bring to high heat. Add green onions and stir for a few seconds. Then add napa cabbage and stir for a few seconds. Add chicken broth and cook on medium low with lid for 10 minutes until most of the liquid has evaporated. Add noodles, ground pork, and cook with lid for 2 minutes. Taste and add salt. Add cornstarch mixture and stir, then turn off fire.

Drain the liquid out of the the filling and cool filling to room temperature. Roll each spring roll wrapper with the filling, being careful not to overfill the wrapper.

Bring frying oil to hot then turn the fire to medium high or medium (adjust as necessary). Place spring roll open-flap side down. Cook each side until light brown, then remove the spring roll from the pan.


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