- 3 tsp cornstarch
- 1 tsp soy sauce
- 8 oz ground pork
- 2 tbs oil
- 1/2 cup thinly slivered cooked bamboo shoots
- 2 carrots, peeled and grated
- 2 cups thinly sliced Napa cabbage
- 2 scallions, sliced
- 2 cups fresh bean sprouts
- 1 tsp salt
- 1/4 tsp pepper
- 20 spring roll wrappers
- 1 egg, beaten
- oil, for deep-frying
Blend 1 teaspoon of the cornstarch with soy sauce and combine with pork.
Heat oil in a wok over medium-high heat and stir-fry pork for 3 minutes. Add bamboo and carrots. Stir-fry for another 2 minutes then add cabbage. After stir-frying for 2 more minutes, remove from heat and stir in scallions, sprouts, salt, and pepper. Drain.
Lay a wrapper out on a flat surface. Spoon about 2 tablespoons onto wrapper 2″ from bottom corner. Shape filling into a long, narrow form. Fold bottom corner p and over filling, roll once, and then dab a little egg on left and right corners; seal, then dap the top corner with egg and seal as well. Repeat with all remaining wrappers and filling.
Heat oil in a wok over high heat until almost smoking. Fry rolls for about 3 minutes, or until crisp and golden. Remove and drain on paper towels. Serve hot with desired condiments.