Pork and Vegetable Spring Rolls Recipe

Ingredients

• 6 ounces pork shoulder, trimmed of gristle, cut into 1/4 inch by 2 inch slices
• 1 tablespoon cornstarch
• 1 teaspoon soy sauce
• 1 tablespoon Shaoxing rice wine
• 1/4 teaspoon sugar
• Kosher salt
• 3 tablespoons cooking oil
• 3 cups shredded napa cabbage, green cabbage, or bok choy
• 1/2 cupe beansprouts
• 1/2 cup thinly sliced shiitake mushrooms
• 2 teaspoons cornstarch mixed with 3 tablespoons water
• 1 package spring roll wrappers (about 25 wrappers)
• 2 quarts peanut oil, canola, or vegetable oil

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