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1
Combine marinade in medium bowl, add pork, mix well, let stand 10 minutes.
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2
(If you don't have rice wine, you can use dry sherry).
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3
Place cabbage, carrots, and 3 cups water in a medium saucepan, boil 2 minutes.
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4
Drain, cover with cold water, let cool, drain, squeeze out excess water.
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5
Heat 6 tbs oil in wok (or large skillet) over medium heat 30 seconds.
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6
Add pork, cook pork 2 minutes or until no longer pink.
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7
Remove and set aside.
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8
Combine cabbage and carrot mixture with mushrooms and bamboo shoots.
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9
Cook until soft.
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10
Add salt, sugar, pepper, soy sauce, cornstarch, and cooked pork to the wok.
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11
Mix well.
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12
Remove from heat, add sesame oil, mix well.
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13
In a small bowl combine flour and 3 tbs water.
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14
Place next to work surface.
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15
Place an eggroll wrap on a flat, clean, and dry surface.
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16
Paste edges of wrap with the flour mixture.
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17
Add pork mixture in middle of eggroll wrap, diagonally.
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18
Bring in two sides, opposite of each other.
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19
Then fold over one of the remaining sides, and roll up tight.
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20
(It is a lot like rolling a burrito.
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21
Just make sure it is nice and tight.
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22
).
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23
Try not to let the eggrolls touch each other before cooking, they tend to stick to each other and can tear.
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24
Heat 6 cups of oil in wok, or large skillet.
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25
It is ready to use when a drop of water sizzles in the oil.
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26
Place eggroll in oil, cook until both sides are golden and bubbly.
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27
(I like to turn my eggrolls over half way through.
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28
).
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29
Serve with sweet and sour sauce, or soy sauce.
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30
It can be hard to find ground pork sometimes, my local Walmart carries it.
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31
If, however you cannot find any, substitute it with some other kind of meat, such as ground chicken, shrimp, or maybe even ground beef.
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32
I have never made it with anything other than ground pork, so let me know if you try it another way.
