Title: Uncooked Pork Filling #1
Categories: Meat
Yield: 12 Servings

1/2 lb Pork
1 sl Fresh ginger root
1 Scallion stalk
1 tb Soy sauce
1 tb Water

1. Mince or grind together pork, ginger root and scallion stalk.

2. Then blend well with soy sauce and cold water.

NOTE: Eggrolls made with this filling must be steamed for 30 minutes to
cook the pork (see Cooking the Eggroll, under "Information: Eggrolls").
They may then be served as is, or deep-fried briefly to make them crisp.
(Pork with some fat is best for this filling.)

FOR EGGROLLS/SPRING ROLLS

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.