*  Exported from  MasterCook  *
                                Spring Rolls
 Recipe By     : Nathalie Dupree, Cooks, TVFN
 Serving Size  : 24   Preparation Time :1:00
 Categories    : Dupree                           Vegetable
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    oil
    1                    garlic clove -- chopped
    1      tablespoon    fresh ginger root -- chopped
    1      cup           cooked chicken or pork -- shredded
    1      cup           Napa cabbage -- finely chopped
    1      cup           mung bean sprouts -- optional
    1      cup           carrots -- grated
    4                    green onions -- chopped
    3      tablespoons   soy sauce
                         Salt and pepper
    2      pounds        wonton wrappers -- thawed
                         Peanut or vegetable oil for frying
                         Dipping sauce -- see recipe
 In a large skillet heat oil over medium-high heat. Add garlic and ginger and
 saute briefly. Add chicken, cabbage, bean sprouts, if using, carrots,
 scallions, soy sauce, and salt and pepper to taste. Stir-fry over high heat,
 tossing briskly until vegetables are cooked and all liquid has evaporated, 3
 to 5 minutes. Cool to room temperature to prevent wrapper from becoming
 soggy. In center of each wrapper place 1 tablespoon of filling. Moisten
 edges of wrapper with a little water, fold 2 opposite edges in toward
 center, and roll wrapper over filling, beginning and ending with unfolded
 edges. Moisten flap to seal it and let roll dry.
 In a large Dutch oven heat 1 inch of oil to 375 degrees. Fry spring rolls
 about 2 minutes, until golden brown. Turn them over with tongs and fry
 another 2 minutes. Remove rolls from oil with a slotted spoon or tongs and
 hold vertically to allow oil in creases to drain. Drain on paper towels.
 Serve immediately with Dipping Sauce.
 Makes 20 to 25 spring rolls
                    - - - - - - - - - - - - - - - - - -