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Doufu-Stuffed Spring Rolls

Vegetables, also Vegetarian Foods

Doufu-Stuffed Spring Rolls
1 Tablespoon vegetable oil
½ pound ground pork
5 dried Chinese black mushrooms, soaked, stems discarded, caps coarsely minced
1/4 pound fresh shrimp, veins discarded, then coarsely minced
1/4 pound firm doufu, coarsely chopped
1 Tablespoon thin soy sauce
2 teaspoons lotus root flour
3 Tablespoons coarsely minced water chestnuts
2 Tablespoons coarsely minced canned bamboo shoots
½ cup bean sprouts, tails discarded
3 scallions, coarsely chopped
1 teaspoon sesame oil
10 spring roll wrappers
½ cup vegetable oil
dipping sauce (if desired)
paper towels

1. Heat wok or fry pan, add the oil, then ground pork, and stir fry this about one minute until the pork is no longer pink.
2. Next, add the mushroom pieces and stir-fry for two minutes before adding the shrimp and stir-frying them for one minute more.
3. Now add the doufu, thin soy sauce and the lotus root flour and stir and then add the minced water chestnuts, bamboo shoots, ben sprouts and scallions and toss once or twice, then add the sesame oil and remove to a large fat plate and allow to cool.
4. Put three tablespoons of the cooed mixture into a spring roll wrapper and fold in the sides then roll but not too tightly, sealing the edge with a little water and put them seam side down on a clean dry plate.
5. Heat the vegetable in a clean dry wok or fry pan, add the oil, then put the rolls seam side down in it, and fry until lightly browned, turn them over and fry them on the other side until lightly browned, then remove to paper towels. Serve (with dipping sauce on the side, if desired).

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