SPRING ROLL

‍~12 pcs. (3 pcs for each person)

FOR THE PORK AND MARINADE:

•  8 ounces finely shredded pork loin(225g)
• ¼ teaspoon salt
• ½ teaspoon sesame oil
• 1 teaspoon Shaoxing wine
• ½ teaspoon cornstarch
• ¼ teaspoon white pepper

• 2 tablespoons oil
• 1 clove garlic (minced)
• 5 dried shiitake mushrooms 
• 2 medium carrots (julienned, about 1 cup)
• 1 cup bamboo shoots (julienned)
• 6 cups napa cabbage
• 1 tablespoon Shaoxing wine
• 2 tablespoons light soy sauce
• 1 teaspoon sesame oil
• Salt & white pepper 
• 1/4 teaspoon sugar
• 2 tablespoons cornstarch 

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1. Mix all ingredients
2. Heat sesame/veg oil and ginger over medium-high heat in a large frying pan. Once fragrant, add the pork and stir fry until no longer pink. Add the ingredients for Seasonings and mix well.
3. To wrap, Slowly peel each wrapper one at a time and keep them under plastic wrap or a damp kitchen towel to prevent from drying up while you work.
4. Lay the wrapper with a corner pointed towards you (diamond shape). Place the filling 2 tsp neatly just below the center of the wrapper. 
5. Start folding the bottom corner over the filling towards the top and tuck under the filling nice and tight. Fold each side and roll to close it with touch of water at the corner.
6. Once you finish wrapping, start deep frying immediately before the wrapper gets soggy. Deep fry in a deep fryer/wok/pot with 170°C (338°F) vegetable oil until light golden brown and crisp, about 5 minutes or golden brown. Drain the excess oil over a wire rack or paper towel.

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