You all will think I'm crazy, but I cook a lot of Asian foods, including crispy won tons and lumpia (usually with ground pork), and I've never precooked the meat and vegetables before filling the skins. I didn't this time either. I just put all the ingredients in a bowl and shmooshed them together, then filled the egg roll skins with the raw ingredients. This worked perfectly, and saved a lot of bother. The deep frying process cooked the meat to a safe internal temperature; and to be doubly safe, I drained the cooked rolls in the oven on a rack set over a baking sheet at 200 degrees until the meal was ready. I used fresh garlic and ginger, and added about 1/2 tsp of 5 spice powder. These came out fine, but frankly, I prefer the taste of ground pork. When I make them again, that's what I'll use.
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You all will think I'm crazy, but I cook a lot of Asian foods, including crispy won tons and...