Soak the Dried Shiitake Mushroom (3) in lukewarm water.
Thinly slice the Napa Cabbage (50 gram).
Mince the Fresh Ginger (1 tablespoon).
Mince the Garlic (4 clove).
Slice the Mushroom (50 gram).
Julienne the Carrot (1/2 teaspoon).
Julienne the Celery (50 gram).
Thinly slice the Snow Peas (15 gram).
Slice the rehydrated shiitake mushrooms.
Slice the Pork (350 gram) into thin strips, making sure to cut across the grain.
To the pork, add Salt (1/2 teaspoon), Ground White Pepper (1/8 teaspoon), Rice Wine (2 teaspoon), Garlic Powder (1/6 teaspoon) and water. Mix thoroughly and marinate the pork for 10-15 minutes.
Devein the Shrimp (18).
Mix Corn Starch (2 teaspoon) until the powder is no longer visible. Finally, add Vegetable Oil (1 teaspoon) and mix.
Heat wok until very hot. Add Vegetable Oil (to taste), then add the pork and cook until slightly brown in color. Add in garlic cloves and ginger and cook until fragrant.
Add all the vegetables, Bean Sprouts (225 gram), Bamboo Shoots (25 gram), and stir fry for 30-40 seconds on high heat. Add Salt (1/2 teaspoon), Granulated Sugar (1/4 teaspoon), Ground White Pepper (1/8 teaspoon), Fish Sauce (2 teaspoon), Sesame Oil (2 teaspoon), and Rice Wine (1 tablespoon). Stir fry for 30 seconds and set aside.
Mix the All-Purpose Flour (1 tablespoon) and Water (2 tablespoon) to make a slurry.
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.
Grab about 2 tablespoon of the filling and arrange it as shown. Top with 2-3 shrimp.
Roll to completely cover the filling, then fold the flaps together.
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.
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.
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!