\tThese delicate spring rolls are filled with shredded pork, shrimp, black mushrooms and garlic chives.<\/p>\n
\tYields about 24 spring rolls \t6 dried black mushrooms \tPreparation:<\/strong> \tCut the pork into matchsticks. Add the soy sauce, sesame oil and cornstarch. Marinate for 15 minutes.<\/p>\n \tRinse the shrimp under warm running water. Pat dry with paper towels. Chop finely. Toss with the rice wine and cornstarch. Marinate for 15 minutes.<\/p>\n \tRinse the mung bean sprouts and drain thoroughly. Wash the red bell pepper and dice. Wash and dice the garlic chives. Wash and shred the carrots and cabbage.<\/p>\n \tIn a small bowl, mix together the sauce ingredients. Set aside. Heat the wok over medium-high to high heat. When the oil is hot, add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic. Add the pork. Stir-fry until it turns white and is about 80 percent cooked through. Remove from the wok and drain on paper towels.<\/p>\n \tAdd 2 tablespoons oil. When the oil is hot, add the ginger. Stir-fry until aromatic. Add the shrimp. Stir-fry until they turn pink. Remove from the wok and drain.<\/p>\n \tAdd 2 tablespoons oil. When the oil is hot, add the vegetables, one at a time, beginning with the mushrooms, then the red bell pepper, cabbage, garlic chives, shredded carrot and mung bean sprouts.<\/p>\n \tAdd the sauce to the wok. Add the pork and shrimp back into the pan. Heat through. Remove and cool.<\/p>\n \tClean out the wok. Pre-heat the oil for deep-frying to 360 degrees Fahrenheit while preparing the spring rolls.<\/p>\n \tLay a spring roll wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with water or a cornstarch\/water paste. Place approximately 2 tablespoons of filling near the bottom. Roll over once, tuck in the sides, and then continue rolling. Seal the top.<\/p>\n \tDeep-fry the spring rolls in 3 to 4 batches, cooking until they are golden brown and crispy (about 3 minutes). Remove with a slotted spoon and drain on paper towels.<\/p>\n \tServe the spring rolls with the plum sauce and hot mustard for dipping.<\/p>\n
\tIngredients:<\/strong><\/p>\n
\t1\/4 pound lean pork
\tMarinades for Shrimp and Pork:
\t1 tbsp soy sauce
\t1\/4 teaspoon sesame oil
\tA pinch of cornstarch
\t10 medium raw shrimp, shelled and deveined
\t1 tablespoon rice wine, dry sherry or sake
\t1 teaspoon cornstarch
\tOther:
\t1 cup mung bean sprouts
\t1\/2 red bell pepper
\t4 Chinese garlic chives
\t1\/2 carrot
\t1 cup shredded Napa cabbage
\tSauce:
\t2 tablespoons oyster sauce
\t1 tablespoon Chinese rice wine or dry sherry
\t2 tablespoons dark soy sauce or low-sodium chicken broth
\t1 teaspoon sesame oil
\tFor Frying Spring Rolls:
\t4 cups oil for deep-frying, plus about 6 tablespoons for stir-frying
\t1 teaspoon chopped garlic
\t1 teaspoon chopped ginger
\t24 spring roll wrappers
\tDipping Sauces:
\tplum sauce or duck sauce
\tChinese hot mustard<\/p>\n
\tSpring Rolls Directions:
\tSoften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems and slice finely.<\/p>\n