step 1
Soak the Dried Shiitake Mushrooms (3) in lukewarm water.
step 2
Thinly slice the Napa Cabbage (1/2 cup).
step 3
Mince the Fresh Ginger (1 Tbsp).
step 4
Mince the Garlic (4 cloves).
step 5
Slice the Mushroom (1/2 cup).
step 6
Julienne the Carrot (1/2 tsp).
step 7
Julienne the Celery (1/3 cup).
step 8
Thinly slice the Snow Peas (1 1/2 Tbsp).
step 9
Slice the rehydrated shiitake mushrooms.
step 10
Slice the Pork (12.5 oz) into thin strips, making sure to cut across the grain.
step 11
To the pork, add Salt (1/2 tsp), Ground White Pepper (1/8 tsp), Rice Wine (1/2 Tbsp), McCormick® Garlic Powder (1/8 tsp) and water. Mix thoroughly and marinate the pork for 10-15 minutes.
step 12
Devein the Shrimp (18).
step 13
Mix Corn Starch (1/2 Tbsp) until the powder is no longer visible. Finally, add Vegetable Oil (1 tsp) and mix.
step 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.
step 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.
step 16
Mix the All-Purpose Flour (1 Tbsp) and Water (2 Tbsp) to make a slurry.
step 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.
step 18
Grab about 2 tablespoon of the filling and arrange it as shown. Top with 2-3 shrimp.
step 19
Roll to completely cover the filling, then fold the flaps together.
step 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.
step 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.
step 22
Strain from the oil, set aside to drain and plate. Serve with Duck Sauce (to taste), Scallion (1 stalk) or sweet and sour sauce. Enjoy!
