Ice or Rice's video: Chinese Spring Rolls: Edible Gold Bars for Luck and Fortune

Spring rolls are a staple of dim sum restaurants and the ancestor to the American egg roll. But did you know that they also hold a special significance during the Chinese New Year? The name comes from the first day of the 15 day long Chinese New Year holiday called the Spring Festival where it is served as a celebration of the season's harvest. In addition, many things have a second meaning during the holiday. Spring rolls look like gold bars and represent the luck and fortune people desire for the new year. Ingredients: 4 oz ground pork 2 ts soy sauce 2 ts shaoxing wine 1 ts sesame oil 1/2 ts sugar 1 cup bean sprouts 1 cup napa cabbage shredded 1/4 cup carrots shredded 1/4 cup bamboo shoots shredded 1/4 cup shiitake mushrooms thinly sliced 3 scallions shredded 2 garlic cloves minced 1 ts cornstarch mixed with 1 Tb water spring roll wrappers egg wash oil 1. Combine pork, soy sauce, wine, sesame oil and sugar and place in refrigerator for 20 minutes. 2. Heat 1 Tb of oil over medium high heat and cook pork until it is no longer pink and set aside. 3. Add 1 Tb of oil and cook garlic until fragrant. 4. Add bean sprouts, cabbage, bamboo shoots, carrot, mushrooms and scallions and cook until cabbage begins to wilt. 5. Add pork and cornstarch slurry to the vegetables and cook until sauce thickens. 6. Place filling in a bowl and cool in refrigerator. 7. Place a spoonful of filling near one corner of the wrapper and fold in side and loosely roll up, sealing the last corner with the egg wash. 8. Heat a couple inches of oil in a pot to 375 F. 9. Fry spring rolls until golden brown and set on wire rack to allow excess oil to drip off, then serve.