Crispy Spring Rolls

Anh Dien Nguyen taught our family how to make these delicious spring rolls.

3 lbs. ground pork
2 cans water chestnuts
1 pkg. bean threads, soak until soft and drain.  Set aside.
1 tsp. salt
1 tsp. pepper
2 onions
2 carrots
1 tsp, fish sauce (opt)
1 tsp. garlic powder
2 pkg. spring roll wrappers (you find these in the freezer section of Asian markets)
Vegetable oil for frying

Saute ground pork and stir to cook very loosely.
With food processor, chop onions, carrots, and water chestnuts and add to cooked pork.
Cut softened bean threads into very small pieces with a scissors and add to pork mixture.
Add salt, pepper, fish sauce, garlic powder.
Mix all.

At this point, you can put mixture in a container and refrigerate overnight or freeze until ready to roll.

When ready to make spring rolls, put pork mixture in frying pan and warm up on top of stove.  While mixture is heating, thaw spring roll wrappers directed on package (about 30 minutes),

Cut thawed spring roll wrappers in 4 squares. Keep them from drying out by putting them under damp towels while rolling.

Put small amount of pork mixture on a skin and roll like an envelope.  Put them into plastic baggies as you make them.  You can freeze them at this point to fry another day.

Or, you can fry them in very hot oil until light brown.  Take them out of oil and put them directly on paper towels to drain excess oil.

You can put fryed rolls in freezer.  When ready to use, take them out and put them on a rack over a baking sheet.  Bake in preheated oven 350 until hot and crispy.
Serve with Sweet and Sour Sauce.

Sweet and Sour Sauce
1 c. sugar
1/2 c. vinegar
1 c. water
2 Tbl. brown sugar
2 Tbl. tomato paste
2 Tbl. BBQ sauce (any brand)
2 Tbl. corn starch
1 tsp. salt
1/2 tsp. garlic powder
Cook until thick