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If using dried mushrooms for this recipe, be sure to boil them first for 20-30 minutes and finely chop before adding to other ingredients.
Ingredients
1 lb ground pork
2 garlic cloves, minced
8 mushrooms, chopped
1 carrot, shredded
2 C cabbage, shredded
1 t cornstarch
1 ½ T oyster sauce
1 t each of salt & pepper
2 t soy sauce
2 green onions, sliced
Cornstarch slurry (2 t cornstarch + 1 T water)
12 - 15 spring roll wrappers
Vegetable oil for frying
Preparation
In a large skillet over medium-high heat, fry ground pork until browned. Drain off any excess grease before adding salt and pepper. Add garlic and cook for 1 minute before adding mushrooms, carrot, cabbage, 1 t cornstarch, oyster sauce, soy sauce, and green onions. Cook for an additional 5 minutes or until liquid is almost fully evaporated, then off the heat and let cool completely.
Place approximately 2 T of cooled filling on bottom portion of a spring roll wrapper, then roll tightly as you fold in the sides. Seal with the cornstarch flurry.
Heat vegetable oil to approximately 350°F before adding spring rolls, frying in batches of 4 - 5 for about 5 minutes or until golden brown. Remove to paper towel lined plate to drain off excess grease.