Spring Rolls

• boneless loin pork chop, about 1/2 lb↗1
• oil2 cups
• oil1 tablespoon
• scallion, minced↗1
• sliced bamboo shoot, shredded1⁄4 cup
• finely shredded napa cabbage1⁄2 cup
• bean sprouts1⁄2 cup
• small carrot, finely shredded↗1
• soy sauce↗1 teaspoon
• pepper↗1⁄2 teaspoon
• cornstarch↗1 teaspoon
• salt↗1⁄2 teaspoon
• egg roll wraps↗10

Step-by-step instructions

1. 1

   With a cleaver or large knife, cut pork into fine shreds and then coarsely chop. Or coarsely chop in a food processor. Heat 1 1/2 teaspoons of oil in a wok. Add pork and stir fry over high heat until no longer pink, about 5 minutes. Remove to a bowl. Heat another 1 1/2 teaspoons oil in wok. Add minced scallions, bamboo shoots, cabbage, bean sprouts, and carrots. Stir fry until just wilted, about 2 minutes. Add soy sauce, pepper, and cooked pork. Blend cornstarch with 1/4 cup cold water. Add to wok and cook until thickened, stirring to blend well. Season with salt. Remove filling to a bowl, let cool slightly, then refrigerate 30 minutes. Fill wrappers and fold. Heat 2 cups of oil in a wok to 375*, or until a cube of bread browns in one minute. Deep fry spring rolls 2 or 3 at a time until crisp and golden. Remove with a strainer and drain on paper towels.