Crab And Pork Spring Rolls
A tasty appetizer for any time. Also found in gourmet magazine.
Steps
Mix together pork , crabmeat , beaten whole egg , cilantro , ginger , scallion , garlic , and salt in a bowl until combined well.
Line a tray with wax paper.
Put a double thickness of paper towels on a work surface and fill a shallow baking pan with warm water.
Discard any rice-paper wedges with holes.
Soak 1 wedge in warm water until pliable , 30 seconds to 1 minute , then carefully transfer to paper towels , arranging it with curved side of wedge nearest you.
Put 1 tablespoon filling in middle of curved side about 1 / 2 inch from edge and shape filling horizontally into a 2 3 / 4-inch log.
Fold left and right corners of wedge over filling , overlapping slightly and aligning bottom edges.
Dab top corner with some yolk , then tightly roll up wedge away from you , making sure ends stay tucked inside.
Put roll , seam side down , on tray and loosely cover with plastic wrap.
Make more rolls in same manner , transferring to tray and arranging 1 / 2 inch apart.
Keep loosely cover.
Ingredients
fatty pork, lump crabmeat, egg, egg yolk, fresh cilantro, fresh ginger, scallion, garlic cloves, salt, rice paper, oil