Jicama Spring Roll

Recipe by: SH

Notes: ** Refer to "Jicama with Pork" post.

Prep Time: 30 min **

Cook Time: 20 min **

Serving Size: 4

Tools: Small pot or deep fat fryer, cooling racks

Ingredients:

Fillings. **

1 packet of spring roll wrapper

1 egg

Enough oil to fill 2/3 of small pot

Steps:

1. Prepare fillings. **
2. Place 1/4 cup fillings onto wrapper.
3. Roll diagonally from an edge, fold in sides at half way of wrapper, finish rolling, and sealing end edge by brushing some egg white.
4. Continue wrapping until you have desired amount or when wrapper runs out.
5. Heat oil in small pot. Test heat with chopstick touching bottom of pot. When bubbling is observed at bottom of chopstick, oil is ready for frying.
6. Fry two spring rolls at a time. (Or more at a time depending on size of your fryer/pot)
7. Remove spring rolls when skin turn golden brown. Rest them on cooling racks. Note that skin will darken a little more after removal.
8. Serve with tempura dip, ketchup, or chili sauce.