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Cut
the pork or chicken into matchstick-sized shreds.
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Cut
the ginger and bamboo shoots into similar or finer shreds.
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Soak the dried mushrooms in hot water to cover for 25 minutes.
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Drain and discard the tough stalks.
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Cut
the mushroom caps into fine shreds.
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Neatly divide the onions lengthways in half, and then cut them
into 1cm sections.
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Heat the 3 tablespoons oil in a wok.
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When hot, stir-fry the ginger, salt, mushrooms and shredded meat
over high heat for 1 1/4 minutes.
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Add
all the other ingredients, except the cornflour and stir-fry for 1
minute.
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Pour in the blended cornflour, stir and turn for another 30
seconds.
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Remove from the heat and leave to cool before using as a filling.
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Take 2 tablespoons of filling and spread across each pancake just
below the center, Fold the pancake up from the bottom by raising
the lower corner to fold over the filling.
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Roll the filling over once, and bring in the 2 corners from the
side to overlap each other.
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Finally fold the top flap down, sealing with a little beaten egg.
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Stack the spring rolls as you make them, placing them so that the
weight of the pancakes rest on the flap that has just been sealed.
-
Fry
the pancakes soon after they have been made, as otherwise they may
become soggy.
-
Heat the oil in a wok until hot.
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Fry
no more than 5-6 pancakes at a time for 3-4 minutes or until
golden brown and crispy.
-
Once fried, they can be kept crispy in the over for up to 30
minutes.
-
Or
store them in the refrigerator for a day after an initial frying
of 2 minutes, then re-fry them for 3 minutes when required.
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Serve immediately with chili sauce.