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1
Remove any fat or gristle from the pork loin.
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2
Going across the grain, make paper-thin slices and cut them into matchstick-size shreds.
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3
Place the shreds in a bowl, add the marinade, toss lightly to coat, and let stand 15 minutes.
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4
Combine the sauce ingredients.
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5
For the paste, combine the flour and water with a whisk until smooth.
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6
Heat a well-seasoned wok, add 3 tablespoons oil, and heat until very hot.
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7
Add the Chinese cabbage and stir until just wilted, about 1 1/2 minutes.
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8
Add the Chinese chives or scallions, the bean sprouts and the two tablespoons of rice wine.
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9
Stir-fry another minute over high heat and remove with a strainer.
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10
Drain off any liquid and spread the mixture out on a tray to cool.
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11
Reheat the wok, add 3 tablespoons of oil and heat until very hot.
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12
Add the pork shreds and fry over high heat, stirring constantly, until they separate and change color.
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13
Remove and drain.
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14
Drain the pan, add 2 tablespoons of oil and heat until very hot.
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15
Add the shredded black mushrooms and toss lightly over high heat 30 seconds, until fragrant.
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16
Add the cooked pork and the sauce.
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17
Stir-fry briefly until sauce thickens and remove.
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18
Spread on a platter and cool.
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19
Once cool, mix with the cabbage-bean sprout mixture.
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20
Arrange one spring roll wrapper flat on a counter.
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21
(Cover the others with a damp cloth to keep them them from drying out.)
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22
Grab a portion of filling - about 1/4 cup - and squeeze out any excess liquid.
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23
Place the filling across the lower third of the skin and, using your finger, spread some paste on the opposite edge.
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24
Starting at the edge near the filling, roll up the skin a little to enclose it.
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25
Fold in the two side ends and continue rolling over so that the skin forms a tight little package.
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26
Repeat for remaining skins and filling.
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27
Heat a wok, add remaining oil and heat to 375 degrees.
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28
Add five or six spring rolls and fry, turning constantly, until golden brown and crisp.
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29
Remove with a slotted spoon; drain until cool on absorbent paper.
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30
Fry remaining rolls.
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31
Serve with hot mustard and plum sauce.
