| Cut pork into string shapes, marinate with soy sauce
and cornstarch. Shred cabbage into string shapes about 1 1/2 inch long.
Heat 5 tablespoons oil in fry pan, stir fry pork about 1/2 minute,
drain and put aside. Use same oil to fry shrimp until well done. Remove
to bowl with pork. Add the shredded cabbage to fry pan, stir fry a
moment, add soy sauce, salt and soup stock, cover with lid and cook
about 2 minutes. Then add pork and shrimp, salt and spring onions,
stir fry about 1/2 minute over high heat, stir in cornstarch paste
until thickened and remove to another bowl.
Brush outer edge of skin roll with flour paste (to 1 tablespoon flour,
add 1 1/2 tablespoon water). Place 2 tablespoon filling on the spring
roll skin, about 1 inch from the edge that is toward you, roll once
or twice, then fold right side toward center, then left side toward
center, continue rolling into a tight roll.
Place side with edge showing face down to
hold shape until time for frying. Fry in oil
in hot pan about 10 rolls at a time. Using
high heat, fry about 3 minutes until golden
brown. Serve with soy sauce and brown vinegar.
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