2 tbsp vegetable oil
½ small white onion, finely chopped
1 small carrot, grated
2 teaspoons fresh ginger, grated
2 cloves garlic, minced
8 ounces large prawns, shelled and minced
6 ounces fresh ground pork
4 ounces fresh bean sprouts cut into 1-inch lengths
2 teaspoons San-J Tamari
2 teaspoons fresh cilantro, minced
2 packages spring roll wrappers
1 egg, beaten
vegetable oil for frying
1 cup San-J Thai Peanut Sauce
In a large sauté pan, heat the 2 tablespoons vegetable oil over medium heat. Add the onion, carrot and ginger and stir-fry until softened, about 4 minutes. Add the garlic, prawns, pork and bean sprouts. Stir-fry on medium-high heat for 2 to 3 minutes. Remove from the heat and add the San-J Tamari and cilantro. Mix well to combine and set aside to cool.
Place 1 spring roll wrapper on a clean surface. Spread 1 tablespoon of filling across one end of the wrapper, leaving a border of ½-inch on each side. Partially roll up the wrapper, leaving about 1/4 of the wrapper open. Brush the remaining open wrapper with the beaten egg and roll up the rest of the way. Repeat this process with the remaining filling and wrappers.
In a deep fryer or large heavy-bottomed skillet, pour 2 to 3 inches of vegetable oil and preheat the oil to 350°F. Fry the spring rolls, a few at a time, until golden and cooked through. Do not crowd the spring rolls in the pan while frying; otherwise the spring rolls will become soggy. Drain the spring rolls on paper towels and serve with San-J Thai Peanut Sauce for dipping.
Makes About 48 Spring Rolls
Recipe from San-J’s website