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1
In a medium bowl, soak the mushrooms in 1/4 cup cold water for 30 minutes, or until softened.
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2
Drain and squeeze dry (reserving the soaking liquid for use in soups).
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3
Cut off and discard stems and thinly slice the caps.
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4
Cut the barbecued pork into fine juilienne pieces.
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5
Set aside.
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6
Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking.
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7
Add vegetable oil, barbecued pork, cabbage, bean sprouts, celery, scallion, bamboo shoots, and mushrooms, and stir-fry 2 to 3 minutes, or until the cabbage and celery are just limp.
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8
Add soy sauce and pepper, remove from heat, and allow to cool.
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9
When mixture has cooled, place spring roll wrappers on work surface and loosely cover with a dampened cloth.
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10
In a small bowl, combine the flour and 4 teaspoons cold water.
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11
Place 1 wrapper on the cutting board with a corner facing you.
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12
Spread about 1/4 cup of the mixture near the bottom corner into a 3/4-by-2-inch rectangle.
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13
Fold the corner nearest you over the mixture.
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14
Roll the wrapper up once, the fold in the sides.
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15
Continue rolling the wrapper up tightly by, before you reach the end, lightly paint the far corner with the flour-water mixture.
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16
Continue rolling to seal the roll into a tight cylinder.
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17
Set aside seam-side down, and cover with a dampened cloth.
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18
Repeat with remaining wrappers.
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19
In a 3-quart saucepan,.
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20
heat vegetable oil over high heat until oil temperature reaches 375F.
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21
Carefully add 3 to 4 spring rolls at a time, and fry until golden brown, turning rolls, about 2 minutes.
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22
Remove with a slotted spoon and place on a plate lined with several thicknesses of paper towels.
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23
Carefully cut in half or in thirds.
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24
Repeat with remaining spring rolls.
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25
Set oil aside to cool before discarding.
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26
Serve immediately.
