Asian Spring Rolls

(Makes 4 Servings)


  • 4 eggs
  • 3/4 cup cold water
  • 3/4 cup all-purpose flour
  • Dash salt
  • 2 Tbsp. butter or margarine
  • Filling
  • 1 can (14.5 oz.) Geisha® Bean Sprouts, drained
  • 1 can (4 oz.) Geisha® Mushroom, drained, sliced
  • 1 can (8 oz.) Geisha® Bamboo Shoots, drained
  • 1 can (8 oz.) Geisha® Water Chestnuts, drained
  • 1 wedge Chinese cabbage
  • 1 lb. lean ground pork
  • 4 Tbsp. sesame oil
  • 4 Tbsp. soy sauce
  • 2 Tbsp. dry sherry
  • 1 1/2Tbsp. brown sugar
  • 1 1/2 Tbsp. salt
  • 1 Tbsp. cornstarch
  • 5 Tbsp. chicken broth
  • Oil, for frying


  1. In a bowl, whisk eggs, water, flour and salt until smooth. On a skillet, melt butter. Ladle batter onto skillet and bake thin pancakes. Cook on one side only. Remove to wire rack.
  2. For filling, rinse Bean Sprouts. Pat dry. Refrigerate.
  3. Chop Mushrooms, Bamboo Shoots, Water Chestnuts and cabbage. In a skillet, saute pork in oil until until it loses its pinkness. Add all vegetables. Saute for at least 6 minutes.
  4. Add soy sauce, sherry, brown sugar and salt. Dissolve cornstarch in broth. Add to skillet. Cook, stirring, until thickeded.
  5. Distribute filling evenly among pancakes. Fold them together making small packets or rolls.
  6. In a heavy sauce pan, pour oil to a depth of 2 inches. Heat oil. Add rolls, a few at a time. Fry until golden brown and crispy. Remove. Proceed with remaining rolls. Drain on paper towels. Serve.