Spring Rolls

Ingredients

• 1/3 pound ground pork
• 2 cloves of garlic
• 2 carrots
• 1/2 small head of cabbage
• 8 large dried shitake mushrooms
• 3 scallions
• 1 cup bean sprouts (mung beans)
• 3 TBSP olive oil
• 1 TBSP potato starch
• Thai rice spring roll wrappers
• Peanut oil for frying

Directions

• Boil 1 cup of water.
• Place dried mushrooms in boiled water and let it sit until mushrooms are soft (while this is going on, dice the other vegetables). Then remove stems and dice mushrooms.
• Heat olive oil and saute garlic; add ground pork and cook until brown.
• Added shredded carrots, finely chopped cabbage, bean sprouts, diced scallion, diced mushroom.
• Saute until everything is pretty soft and wilted, perhaps 10 minutes.
• Add salt and pepper to taste.
• Drain any excess liquid. Add potato starch and stir up to make dry.
• Wrap filling in rice spring roll wrappers (this makes about 16 rolls).
• Deep fry in hot peanut oil -- about 3 minutes per side seemed to work well for me (I did 4 at a time in a wok).