Egg Rolls 2 Recipe

Mix ground pork with soy sauce and cornstarch. In another bowl, marinate shrimp with salt, cornstarch and cooking wine. Shred cabbage into string shapes about 1 1/2" long. Heat 5 Tbsp. cooking oil in frying pan, stir fry pork about 30 seconds, drain and set aside. Use the same oil to cook the shrimp until well done. Remove to bowl with pork. Add the shredded cabbage to the frying pan, stir fry a moment, add soy sauce, salt and soup stock, then cover with lid and cook about 2 minutes. Add pork and shrimp and carrot and stir fry additional 30 seconds over high heat. Stir in cornstarch and cook until thickened and remove to a bowl. Let cool. Place 2 Tbsp. of filling on spring roll skin, about 1" from the edge that is toward you, roll once or twice, then fold the right side toward center, then the left side toward center and continue rolling into a tight roll. Brush outer edge of skin roll with flour paste (1 Tbsp. flour and 1/2 Tbsp. water). Place pasted edge face down to hold tightly and keep its shape until deep frying. Heat oil on medium high heat (about 375 degrees) and fry egg rolls 10 at a time for about 3 minutes or until golden brown. Serve with soy sauce and brown vinegar.