Instructions: 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

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