Spring roll

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Servings: 2-3

6 oz. ground pork
4 oz. shrimp
½ lb. Chinese cabbage
20 pcs Spring roll skins
6 cups cooking oil
1 Tablespoon soy sauce
1 teaspoon salt
½ cup soup stock
1 Tablespoon flour

Marinade:
½ Tablespoon soy sauce
1 teaspoon cornstarch

Paste:
1 Tablespoon cornstarch
1 Tablespoon cold water

Flour paste
1 Tablespoon all purpose flour
1 ½ Tablespoon water

Directions:

1. Marinate the ground pork and the shrimp with soy sauce and cornstarch. Shred the Chinese cabbage into string shapes about 1 ½" long.
2. Heat 5 Tablespoons of cooking oil in the wok, stir fry the ground pork and the shrimp for about ½ minute, drain and put it aside.
3. Put the shredded cabbage into the wok, stir fry a moment, add soy sauce, salt , and soup stock. Cover the wok with a lid, and cook for about 2 minutes.
4. Add the ground pork, the shrimp, and stir fry for another ½ minute over high heat. Mix the cornstarch paste well, then stir in the cornstarch paste until it's thickened and you have the filling for the Spring roll. Remove the filling into a bowl.
5. Place one Spring roll skin on a lightly floured board such that an angled edge is facing you. Put 2 Tablespoons of the filling on the spring roll skin, about 1" from the edge that is toward you, roll once or twice, then fold both sides toward the center, and continue rolling into a tight roll. Brush the outer edge of skin roll with the flour paste . Place this side face down to hold tightly and to keep its shape until time for frying. Repeat this step to prepare more Spring rolls.
6. Heat the cooking oil in the wok, deep fry the spring rolls 10 at a time or as much as the wok allows. Using high heat, deep fry for about 3 minutes or until golden. Now they are ready to serve.

Note: can use either a mixture of soy sauce and a few drops of vinegar, or sweet and sour sauce as dipping sauce.