- 8 spring roll skins
- 2 oz thinly sliced pork, cut into thin strips (if you prefer vegetarian, you do not need to include the meat!)
- 1 teaspoon Chinese rice wine or sherry
- 1 teaspoon soy sauce and cornstarch
- A few grains of pepper
- 2 large dried Chinese mushrooms, soaked in water, drained and cut into strips
- 2.5 oz boiled bamboo shoots, cut into strips
- 2 cabbage leaves, cut into strips
- Half a teaspoon salt
- Flour-and-water paste (mix a little flour and water to make a paste: this will be used to "glue" the spring roll together
- Oil for deep frying plus 4 tablespoons more of oil
- Combine the pork with the sauce mixture. Let sit for 15 minutes.
- Heat 3 tablespoons of the oil in a wok, and stir-fry the pork briefly. Remove.
- Heat the remaining 1 tbsp oil and add the salt. Stir fry the vegetables, then mix in the pork. Turn off the heat and let the filling cool thoroughly.
- Place some of the filling a little above the centre of each spring roll skin. Fold the upper edge over the filling, turn in the 2 sides, and roll it down to the bottom. Brush the bottom edge with the flour-and-water paste to seal it thoroughly.
- Heat the deep-frying oil over moderate heat. Deep-fry the spring rolls until golden. Turn them frequently.
- Serve immediately with table seasonings.
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