Shanghai-Style Spring Rolls

Shred Napa cabbage, winter bamboo shoots, and shiitake mushrooms into thin strips.

Cut pork tenderloin into thin strips.

In a mixing bowl, combine pork strips, 1 pinch of salt, 1 egg white, ½ tbsp / 6g starch, ½ tablespoon of cooking oil, and toss to mix well.

In a skillet over medium heat, add a couple of tablespoons cooking oil, add 5oz/140g marinated pork strips, stir fry until the meat no longer pink, then add 2oz/55g julienned shiitake mushroom, 2oz/55g julienned winter bamboo shoots, 7oz/200g shredded napa cabbage, and stir fry several times, continue to add 1tbsp/15ml cooking wine, ½ tbsp/8ml oyster sauce, 1tsp / 5g sugar, a pinch of salt, a pinch of ground white pepper, and ¼cup/60ml slurry, turn up the heat to high, stir fry until no more liquid. Place on a plate and let it cool down to room temperature.

Place egg roll wrapper on a flat surface, brush egg liquid on all edges, put some pork and vegetable mixture at the center, (the amount depends on the size of the wrapper). Fold one corner toward its opposite corner and stop at just over the filling, fold the two side corners in, roll toward until it is sealed well.

In a cooking pan, heat enough cooking to 250°F/120°C, deep-fry the egg rolls until golden, remove from oil and drain.

Serve hot.