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1
1.
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2
Combine the pork with 1 teaspoon of the cornstarch and the soy sauce.
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3
Set aside.
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4
2.
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5
Combine the baby shrimp with the wine.
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6
Set aside.
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7
3.
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8
Heat the 2 tablespoons of oil in a wok or skillet and cook the pork mixture, stirring until the pork loses its raw color.
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9
4.
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10
Add the bamboo shoots and shredded carrots and salt to taste.
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11
Add 1/4 cup of the chicken broth, stirring and cooking quickly.
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12
5.
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13
Blend 2 remaining teaspoons of cornstarch with the leftover 1/4 cup of chicken broth and stir into the cooked filling.
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14
Add the baby shrimp, bean sprouts, and Chinese celery cabbage and cook, stirring briefly, for approximately 1 minute.
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15
Immediately remove the filling from the heat.
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16
Turn into a colander to let the filling cool and drain.
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17
6.
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18
Stack the spring roll skins on a clean work area and cover with a damp cloth.
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19
7.
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20
Lay one skin on a flat surface, one corner facing down, and spoon 2 tablespoons of filling about 2-inches from the bottom corner.
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21
Shape the filling horizontally into a long sausage shape.
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22
8.
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23
Fold the bottom corner over the filling and roll upwards one turn so the filling is completely encased.
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24
Moisten the left and right corners of the triangle with beaten egg, fold in the corners, and press down firmly to seal, creating an envelope.
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25
9.
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26
Moisten the top corner of the skin with beaten egg and give one more turn, sealing the cylinder.
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27
Set aside and repeat with the remainder of the filling and skins.
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28
10.
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29
Heat the oil for deep-frying in a wok or deep fryer until almost smoking (approximately 375).
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30
Add 5 spring rolls at a time, turn and fry until crisp and golden brown, approximately 2 minutes.
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31
11.
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32
Remove the spring rolls with a slotted spoon and drain on several paper towels.
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33
Repeat with remaining spring rolls and serve immediately.
