Pork and Vegetable Spring Rolls

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
• 2 quarts peanut oil, canola, or vegetable oil

Directions

1. Combine the pork, cornstarch, soy sauce, wine, sugar, and 1/4 teaspoon salt in a small bowl, then put it aside. Warm 1 tablespoon oil in a wok over high heat until it smokes. Add the cabbage, sprinkle with salt, and cook, stirring and flipping it now and then, until it has softened and collapsed, about 2 minutes. Stir in the bean sprouts and cook until they soften too, about 1 minute longer. Taste for salt, add more if needed, and move the vegetables to a bowl.
2. Pour 2 more tablespoons oil into the empty wok and heat it until smoking. Add the marinated pork and the mushrooms, then cook, stirring and tossing the whole time, until the pork is just done, about 3 minutes. Add the cabbage and sprouts back to the wok and toss everything together. Stir in the cornstarch slurry, bring the filling to a simmer, and cook until it thickens, about 3 minutes. Scrape the mixture into a large bowl.
3. Wrap the spring rolls, spooning about 3 tablespoons of filling into each one.
4. When all the spring rolls are assembled, heat the oil in the wok to 375 F. Fry 4 to 6 rolls at a time, moving them around occasionally with a wire mesh spider, until they are crisp and golden brown, about 5 minutes. Transfer them to paper towels to drain and keep them warm. Continue with the remaining egg rolls. Serve right away with vinegar or duck sauce for dipping.