This is a great appetizer or main dish recipe. It is the perfect dish for hot Spring and Summer nights!
6 dried black Mushrooms
1/4 pound lean Pork
Marinades for Shrimp and Pork:
1 tbsp soy sauce
1/4 teaspoon sesame oil
A pinch of cornstarch
10 medium raw Shrimp, shelled and deveined
1 tablespoon , dry sherry or sake
1 teaspoon cornstarch
1 cup mung bean sprouts
1/2 red bell pepper
4 Chinese garlic chives
1 cup shredded napa cabbage
2 tablespoons oyster sauce
1 tablespoon Chinese rice wine or dry sherry
2 tablespoons dark soy sauce or low-sodium chicken broth
1 teaspoon sesame oil
For Frying Spring Rolls:
4 cups oil for deep-frying, plus about 6 tablespoons for stir-frying
1 teaspoon chopped garlic
1 teaspoon chopped ginger
24 spring roll wrappers
plum sauce or Duck sauce
Chinese hot mustard
In 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.
Clean out the wok. Pre-heat the oil for deep-frying to 360 degrees
Fahrenheit while preparing the spring rolls.
Lay 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.
Deep-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.