Dipping Sauce:

2 T. Light Soy Sauce

1 T. Chin Kiang Vinegar

 

Pork and Marinade:

1 T. Dark Soy Sauce

1 ½ tsp. Chinese Rice Wine

1 T. Tapioca Starch

½ lb. lean Pork, sliced or shredded into small pieces

 

Filling:

8-10 dried Chinese Mushrooms

2 T. Vegetable Oil

½ lb. Chinese Cabbage, shredded

½ C. Chicken Broth

1 ½ T. dark Soy Sauce

½ tsp. Salt

½ lb. Bean Sprouts, rinsed and drained

1 ½ T. Tapioca Starch, dissolved in 2 T. Water

 

Flour Paste:

¼ C. Flour

6 T. Water

 

25 Spring Roll Wrappers

3 ½ C. Peanut or Vegetable Oil

 

Combine dipping sauce ingredients in a small bowl and set aside.  Combine marinade ingredients in a large bowl and add pork and marinate at least 30 minutes. Soak dried mushrooms in hot water until soft, about 20 minutes. Drain. Discard the stems, shred the caps. Heat oil in wok over medium-high heat; add pork and stir fry 30 seconds. Transfer pork with slotted spoon to a plate. Add cabbage to wok and stir fry briefly. Add shredded mushrooms, broth, soy sauce, and salt. Cover and cook 2 minutes. Return pork to the wok, along with bean sprouts and stir fry over high heat 30 seconds. Stir in tapioca starch paste until mixture is thickened. With a wire strainer, transfer meat and vegetables to a plate to cool.  Make flour paste by combining the flour and water in a small bowl. When filling is cool, place about 2 T. filling diagonally across one corner of a spring roll wrapper. Starting at the corner, roll tightly several times. Fold the right corner to the center, then the left. Spread some flour paste on the final corner of the wrapper to seal and finish rolling in a tight roll. Repeat with other wrappers to make 25 rolls. Heat peanut oil in wok over high heat. Reduce heat to medium. In batches, add spring rolls and deep fry until golden brown. Serve hot with dipping sauce. Tip: Filling must be cool and quite dry before filling; otherwise wrappers with soak through and tear. Cooled, fried spring rolls can be wrapped tightly and frozen. Before serving, reheat in a 350 degree oven for 15 to 20 minutes. From: Dim Sum Made Easy