Heat a large skillet, add the oil, garlic, and pork, and saute until the pork is cooked. Add the carrots, celery, sauces, sugar and pepper. Cook for 1 minute on high heat to reduce the sauce and drain whatever liquid left from the pan. Allow the filling to cool and then add the bean sprouts. Place a wrapper as a diamond with a corner towards you and place two tablespoons in the lower portion. Fold the corner up, rolling once. Bring the sides in and brush the upper portion of the wrapper with egg yolk. Roll the wrapper up, sealing the entire spring roll. Repeat with the rest of the wrappers. Heat the oil to 350 F (180 C) and deep-fry the spring rolls until golden brown. Serve with sweet and sour sauce.
Ingredients
2 tablespoons oil; 1 teaspoon minced garlic; 8 oz. (250 g.) minced pork; 2 cups grated carrots; 2 cups chopped celery; 1/4 cup (2 fl.oz./60 ml.) fish sauce (Nam Pla); 1 tablespoon Maggi seasoning; 2 tablespoons sugar, 1/8 teaspoon white pepper; 1 cup bean sprouts; 20 spring roll wrappers; 2 egg yolks, beaten; 3 cups (24 fl.oz./750 ml.) oil for deep flying.
Sweet and Sour Sauce
(Spring Roll Sauce)
Method
Combine all ingredients in a pot and boil over medium heat. Simmer for 20 minutes, stir and remove from heat when done.
Ingredients
5 tablespoons sugar; 4 tablespoons orange juice; 2 tablespoons vinegar; 1 cup water; 1/2 tablespoon salt; 1/2 tablespoon red spur chilli, finely chopped; 2 tablespoons picked garlic, finely chopped.
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