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Spring Rolls

8 to 10 large Chinese mushrooms
Large head cabbage
1 carrot
1/3 pound lean ground pork
Garlic powder to taste
Salt and pepper to taste
1/4 pound of cooked salad shrimp
Frozen wrapper, preferably Spring Home Spring Roll Pastry or Weichuan
Egg white
Vegetable oil

Cover mushrooms with boiling water and let soak at least 15 minutes while preparing other ingredients.

Quarter cabbage and discard core. Shred into 1/8-inch strips by pushing quickly through a food processor using the slicing disk. Put cabbage into a large mixing bowl. Peel carrot. Using the vegetable peeler, cut ribbons of carrots directly into bowl of cabbage. Sauté pork in a large deep skillet. Add garlic power, salt and pepper to taste. When cooked, add to the cabbage.

Defrost and rinse shrimp; remove visible veins, then add to cabbage. Drain mushrooms, remove stem and slice thinly. Add to cabbage. Add more seasoning and mix well. Return to skillet over medium heat and toss continually until cabbage starts to wilt slightly. Remove from the heat and return to mixing bowl. When cool, squeeze all excess liquid from filling.

Heat oil in wok or skillet on high heat. If using a deep fryer, heat to 350 degrees. Using 1/3 cup of filling, wrap spring rolls in the shape of tubes, folding in ends. Seal tightly with egg whites. Fry several at a time until wrapper is golden brown. Lift out of pot with tongs and drain well on paper towels before serving. Yields: 20 to 25 rolls.

Alexandra Petilla in "Recipe Book of Filipino Cuisine" (1998-1999 Edition)

Thursday, May 27, 1999

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