Shanghai Eggrolls

Here's another popular potluck item I love to bring, provided I have the time to make it. I won't lie, wrapping up the eggrolls take a while, but with practice, it's a walk in the park. I take consolation in that these are usually gone in just a few minutes.



Ingredients:



1 lb. ground pork

1/3 cup chopped carrots

1/4 cup chopped onions

1-1/2 teaspoons salt

1-1/2 teaspoons pepper

1 teaspoon cornstarch

1 teaspoon water

Eggroll wrappers



Procedure:

1. Combine cornstarch and water. Set aside. This will be used to seal the eggroll wrappers.

2. In a big mixing bowl, combine ground pork, carrots, onions, salt and pepper.

3. Wrap about 3/4 of a tablespoon in eggroll wrapper and seal the end with the cornstarch mixture.

4. Deep fry the eggrolls to a golden brown crisp.



Makes about 32 eggrolls.





Use a food processor to finely chop the onion and carrot.




The eggroll wrappers come in squares. Separate the wrappers and cut it diagonally in half to form a triangle.




Place about 3/4 of a tablespoon of the ground pork mixture on a wrapper. Shape it in the form of a sausage at the widest portion of the triangle wrapper.