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Spring Rolls

MEAT
1 Pound Boneless, center-cut pork loin

MARINADE
1-1/2 Tablespoon Reduced sodium soy sauce
1 Tablespoon Rice wine or sake
1 Teaspoon Oriental sesame oil
1 Teaspoon Cornstarch

SEASONING
1-1/2 Tablespoon Minced garlic
1-1/2 Tablespoon Minced fresh ginger
8 Dried Chinese black mushrooms (softened in hot water, stems removed and caps finely shredded )

SAUCE
1 Tablespoon Reduced sodium soy sauce
1 Tablespoon Rice wine or sake
1 Teaspoon Oriental sesame oil
1/4 Teaspoon Pepper
1 Teaspoon Cornstarch
1 Egg, lightly beaten
3 Tablespoon All-purpose flour
1 Tablespoon Water

SPRING ROLLS
20 Spring roll wrappers
3 Cup Plus 5 tablespoons vegetable oil, divided
2 1/2 Cup Finely shredded leeks
2 1/2 Cup Finely shredded Chinese or napa cabbage
1 Tablespoon Rice wine or sake, optional
3 Cup Bean sprouts, rinsed and drained

SERVING SAUCES
Plum or duck sauce
Hot mustard

To prepare Meat: Use a sharp knife or cleaver to trim away any fat or 
gristle from pork loin. Cut meat across grain into 1/8- inch slices. Cut 
slices into fine julienne shreds and place in bowl. 

To prepare Marinade: Combine soy sauce, rice wine, sesame oil and cornstarch 
in cup and pour over pork. Toss lightly to coat. Cover with plastic wrap and 
let stand at room temperature 20 minutes. 

To prepare Seasonings: Combine garlic, ginger and mushrooms in small bowl or 
cup and set aside. 

To prepare Sauce: Combine soy sauce, rice wine, sesame oil, pepper and 
cornstarch in small bowl or cup and set aside. Mix egg, flour and water in 
small bowl into smooth paste and set aside. 

To prepare Spring Rolls: Separate wrappers and cover with cloth to prevent 
them from drying out. 

Heat wok or skillet over high heat. Add 3 tablespoons oil and heat until 
very hot. Add shredded pork and stir-fry over high heat, stirring 
constantly, until pieces change color and separate. Remove with handled 
strainer or slotted spoon and set aside. 

Add 2 tablespoons oil to wok and heat until very hot. Add seasoning mixture 
and stir-fry about 15 seconds until fragrant. Add leeks and stir-fry about 1 
minute over high heat, then add cabbage. If mixture is very dry, add 1 
tablespoon rice wine. Continue cooking another minute, then add bean sprouts 
and pork and Sauce mixture. Stirfry briefly until Sauce has thickened, then 
spread mixture out on platter to cool. (You may refrigerate.) If mixture is 
very wet, drain in colander, pressing down on mixture with spatula. 

On the counter, arrange spring roll wrapper like a diamond. Place about 2 
tablespoons filling in a straight line just below midway mark of wrapper. If 
filling is very wet, squeeze out any excess liquid. Brush some flour-egg 
mixture along opposite edge. Starting at bottom edge, roll up Spring Roll 
and fold in both sides, then roll further to enclose filling and two side 
edges inside. Press pasted edge to seal. Repeat with remaining wrappers and 
filling. 

Heat wok, deep-fryer or skillet. Add remaining 3 cups oil and heat to 375 
degrees. Add 4 or 5 Spring Rolls and fry, turning occasionally, until deep 
golden brown. Remove with handled strainer or slotted spoon and drain in 
colander briefly, then on paper towels. Deep-fry remaining Spring Rolls in 
same manner. To reheat Spring Rolls, arrange on racks and heat until piping 
hot in 375-degree oven. Serve with plum or duck sauce and hot mustard. 

Per roll: 155 calories (15 percent from protein, 33 percent from 
carbohydrate, 52 percent from fat), 6 grams protein, 13 grams carbohydrate, 
9 grams fat, 21 milligrams cholesterol, 114 milligrams sodium. 

Food exchange 1 vegetable, 1/2 bread, 1/2 meat, 1 1/2 fat. 

Courtesy The Oregonian's FOODday

Serves 6