Cooking Instructions
1.
Soak the
Dried Shiitake Mushrooms (3)
in lukewarm water.
2.
Thinly slice the
Napa Cabbage (1/2 cup)
.
3.
Mince the
Fresh Ginger (1 Tbsp)
.
4.
Mince the
Garlic (4 cloves)
.
5.
Slice the
Mushrooms (1/2 cup)
.
6.
Julienne the
Carrots (1/2 tsp)
.
7.
Julienne the
Celery (1/3 cup)
.
8.
Thinly slice the
Snow Peas (1 1/2 Tbsp)
.
9.
Slice the rehydrated shiitake mushrooms.
10.
Slice the
Pork (12.5 oz)
into thin strips, making sure to cut across the grain.
11.
To the pork, add
Salt (1/2 tsp)
,
Ground White Pepper (1/8 tsp)
,
Rice Wine (1/2 Tbsp)
,
Garlic Powder (1/8 tsp)
and water. Mix thoroughly and marinate the pork for 10-15 minutes.
12.
Devein the
Shrimp (18)
.
13.
Mix
Corn Starch (1/2 Tbsp)
until the powder is no longer visible. Finally, add
Vegetable Oil (1 tsp)
and mix.
14.
Heat wok until very hot. Add
Vegetable Oil (as needed)
then add the pork and cook until slightly brown in color. Add in garlic cloves and ginger and cook until fragrant.
15.
Add all the vegetables,
Bean Sprouts (1 3/4 cups)
,
Bamboo Shoots (2 1/2 Tbsp)
, and stir fry for 30-40 seconds on high heat. Add
Salt (1/2 tsp)
,
Granulated Sugar (1/4 tsp)
,
Ground White Pepper (1/8 tsp)
,
Fish Sauce (1/2 Tbsp)
,
Sesame Oil (1/2 Tbsp)
, and
Rice Wine (1 Tbsp)
. Stir fry for 30 seconds and set aside.
16.
Mix the
All-Purpose Flour (1 Tbsp)
and
Water (2 Tbsp)
to make a slurry.
17.
Peel off the amount of
Spring Roll Wrappers (9)
you need. Keep wrapper from drying by placing towels or plastic wrap over them. You may slice them to the size you want.
18.
Grab about 2 tablespoon of the filling and arrange it as shown. Top with 2-3 shrimp.
19.
Roll to completely cover the filling, then fold the flaps together.
20.
Add the slurry on one side to act as a paste and finish the roll. Set aside, covering with a towel or plastic wrap to prevent drying.
21.
Heat vegetable oil to 325 degrees F (160 degrees C) and start frying. After 4 minutes of frying, turn up the heat to about 350 degrees F (180 degrees C) and continue frying until golden brown. Work in batches as not to overcrowd the pan.
22.
Strain from the oil, set aside to drain and plate. Serve with
Duck Sauce (to taste)
,
Scallions (1 stalk)
or sweet and sour sauce. Enjoy!
