“Stop Sitting on the Fence” Deep Fried Asian Spring Rolls

Place ground meat in a large bowl.

Wrap tofu in paper towel and squeeze out as much liquid as possible. Break into small pieces with your clean hands and place into the same bowl.

Prepare the mushrooms/vegetables/cilantro/garlic/ginger and add to the bowl. Add the next 5 liquids. Beat egg slightly and pour into bowl. Mix well with a large spoon.

Line 2 baking sheets with parchment paper.

Place 1 wrapper on a large chopping board, keeping remaining wrappers covered with a clean kitchen towel (to prevent them from drying out). Cut wrapper diagonally in half to form 2 triangles. With long side of 1 triangle nearest you, put 1-2 tablespoons filling along middle of long edge of triangle, and shape filling into a thin 5-inch log. Fold left and right corners of wrapper over filling, overlapping slightly and aligning bottom edges (the wrapper will resemble an open envelope.) Brush top corner with egg yolk, then roll up wrapper away from you into a long thin roll, making sure ends stay tucked inside. Place on baking sheet, seam side down. Repeat with remaining triangle. Continue to make rolls, keeping trays of rolls chilled, loosely covered, until ready to fry.

Fill a deep heavy pot with several inches of oil (enough for the spring rolls to float). Heat the oil over medium to medium-high heat until it reaches 350F. Gently add your spring rolls, being careful not to overcrowd. It’s best to deep-fry in batches. The rolls should bubble immediately when they hit the hot oil. If they don’t, your oil isn’t hot enough. Fry until the skins turn golden brown and crisp, about 6-8 minutes 6 Minutes . Remove the rolls, transfer to a colander lined with paper towels and drain upright 2-3 minutes 2 Minutes. These rolls stay hot for quite some time so be careful when you bite into one! Serve hot with dipping sauce.

Mix all ingredients together in a small bowl, makes ½ cup!