SPRING ROLLS
4 large thin membranes from the
fat of lard
1 cup of cold ham, sliced fine
¼ cup mushrooms, sliced fine
¼ cup onions or celery, sliced fine
⅛ cup bamboo shoots, sliced fine
4 teaspoons soy bean sauce
1 teaspoon salt
⅛ teaspoon pepper
Fry onions, bamboo shoots, mushrooms and ham in a frying pan with a little vegetable oil or lard, season the mixture with pepper and a dash of soy bean sauce. Remove ingredients from pan. Spread the mixtures evenly on each of the lard membranes. Roll them up as you would jelly rolls. Be sure to roll the mixtures together tightly. Drop each roll into the deep hot fat. As soon as a roll turns brown and crisp, remove it from the fat and drain off the oil on a piece of paper.
The spring rolls should always be sliced slantwise and served hot.