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1 package spring roll wrappers
1/2 pound cabbage, blanched and finely shredded
1/4 pound ground pork
1/4 pound shrimp, finely chopped
1 ounce black mushrooms, soaked, finely chopped
3 tablespoons dark soy sauce
1 tablespoon rice wine or dry sherry
1 tablespoon sesame oil
1 teaspoon salt
1 teaspoon black pepper
1 egg, beaten
In a medium sized bowl combine cabbage, pork, shrimp, mushrooms,
soy sauce, rice wine, sesame oil, salt and pepper and mix thoroughly.
Combine egg and 1 tablespoon water in a small bowl and beat well
to combine. Place about 4 tablespoons of the cabbage filling on
each spring roll wrapper. Fold in each side and roll up tightly.
use the egg mixture to seal the edge. Place in hot oil and deep
fry until golden on the outside and cooked on the inside, about 4
minutes. Drain on paper towel and serve immediately.
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Spring Rolls