Spring Rolls

1. In a stainless steel bowl shred the meat into smaller pieces. Add the beansprouts and toss them together with the shredded meat.
2. Place the spring roll wrapper on a flat surface so that a corner is facing toward you.
3. Place a  1/4 cup of filling on the bottom corner, roll up halfway, and fold sides in.
4. Brush egg wash on the top corner then finish rolling. Continue this method with the rest of the spring roll wrappers. Put aside until ready to fry
5. To fry the spring rolls, fill a small 2.5/3 quart pot with the oil. Heat the oil slowly over medium heat until it reaches 375 degrees. Tip – to check the temperature of your oil place the tip of an old chopstick in the oil, if it starts to bubble your oil is hot enough to fry.
6. Gently add the spring rolls one at a time, frying in small batches, 2-3 at a time. Carefully roll them in the oil so they cook evenly until golden brown, 1.5 – 2 minutes, and transfer them to a plate lined with paper towels. Stating the obvious – the oil is extremely hot, be very careful when placing something in hot oil, use tongs to gently submerge and gently release.
7. On a platter, place the spring rolls on one side of the platter in a pyramid. Sprinkle some caraway powder on top of the spring rolls. On the other side of the plate place the ramekin of mustard aioli for dipping.

Mustard Aioli

1. Place the garlic, egg yolks, lemon juice, and salt and pepper in a stainless steel bowl and combine with a whisk.
2. Add the oil slowly a little at a time while whisking. Tip- don’t pour oil too quickly or your mayo will split.
3. Add the mustard and mix until completely combined into your aioli.
4. Place in a ramekin for dipping