Spring Rolls

1. 1

   1. After cutting the meat into string shapes, marinate with soy sauce and cornstarch. In another bowl, marinate shrimp with salt and cornstarch. Shred cabbage into 1 1/2 inch strips.

2. 2

   2. Heat 5 tablespoons oil in frying pan, stir fry pork about 1/2 minute, drain and put it aside. Use the same oil to fry shrimp until well done. Remove to bowl with meat. Add the shredded cabbage to the frying pan, stir-fry a moment, add soy sauce, salt and soup stock, cover with lid, cook about 2 minutes. Add meat and shrimp, finely chopped spring onions, stir fry another 1/2 minute over high heat, stir in cornstarch paste until thickened and remove to a bowl.

3. 3

   3. Place 2 tablespoons filling on skin, about 1 inch from edge that is toward you, roll once, then fold right side then left side toward center, continue rolling into a tight roll. Brush outer edge of skin with flour paste. Place this side face down to hold tightly and to keep its shape until frying.

4. 4

   4. Heat the oil and deep fry spring rolls ten at a time. Use high heat, fry about 3 minutes or until golden. Serve with soy sauce and brown vinegar.

No additional tips available.