Authentic Spring Rolls Recipe

Ingredients:
400g lean pork
100g Shrimp (shredded)
500g cabbage
2 sticks of carrots
20 pcs spring roll skins
6 cup Vegetable oil
1/2 T soya sauce (to marinate pork)
1 egg beaten (authentic super glue!)
Cornstarch


Procedure:
1. Marinate pork with soya sauce and a pinch of cornstarch.  In another bowl marinate shrimp with cornstarch.
2. Shred cabbage and carrots into string shapes .
3. It is important to prepare the filling.  Heat the wok and add 5T of vegetable oil, stir fry the pork about half minute, drain and put it aside.  Use the same oil and fry the shrimp until well done.  Remove to bowl with pork.
Add the shredded cabbage and carrot to the frying pan stir and cover with lid.
4. Place 2T. filling at the lower third end of the spring roll skin.  Making sure the skin is placed diamond shape.
From the bottom corner of the spring roll fold into the centre of the skin,  then fold the two sides.  Roll till you have about five cm of open space to add the beaten egg to seal the spring roll. Spread the beaten egg with baking brush.  Secret:  Before you add the filling onto the skin make sure you drain the filling completely of the "sauce".  Having "wet" filling will damage the skin and thus difficult to manage and seal the skin.

5.  Heat the wok and deep fry the spring rolls. Fry for one minute, then remove the spring roll out of the wok and then return to wok to fry again this time to a golden brown.  The double frying technique is learned from a friend and this makes the spring roll crispy.  Serve with some soysauce or spring roll sweet and sour sauce.