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Ingredients

1/2 pound ground pork meat, 1/2 pound bean sprouts, 4 black mushrooms, 4 oz. bamboo shoots, 1 carrot, 1 pack spring roll skins, 2 cloves garlic, peeled and mashed, 3  Tbs oil, 1 egg white

Marinade: 1/4 tsp salt, 1 tsp sugar, 1 Tbs light soy, 1 Tbs dark soy, 1 tsp cornstarch, few drops sesame oil, 1 tsp wine or sherry, dash of white pepper

Preparation

1 Marinate pork (preferably overnight)
2 Shred bamboo, carrot and mushrooms

Extras

nothing special

Method

1 Heat wok. When hot, add 1 Tbs oil, garlic and salt.
2 Add bean sprouts and stir-fry a few seconds
3 Add 1/2 cup water, cover and steam one minute
4 Drain sprouts and remove garlic
5 Heat 2 Tbs oil in wok. When hot add pork meat and stir-fry until it turns white.
6 Add rest of uncooked vegetables, stir-fry one minute and stir in bean sprouts
7 Remove wok from heat, drain the filling and let cool.

Place about 2 Tbs of filling on lower half of a spring roll skin then roll once. Fold in right and left corners and continue rolling into a tight  log. Seal with egg white.

Serving

Just before serving, deep-fry over high heat until golden brown. Serve with soy dip.

Spring rolls make excellent appetizers!

Note: You can vary the size of the spring rolls by cutting the skins into smaller pieces and using less filling.