Spring Rolls

From my collection of handwritten recipes.

• Ready In: 55 mins
• Serves: 10
• Yields: 10 spring rolls

Ingredients

• 1  boneless loin  pork chop, about 1/2 lb
• 2  cups  oil
• 1  tablespoon  oil
• 1  scallion, minced
• 1⁄4 cup  sliced bamboo shoot, shredded
• 1⁄2 cup  finely shredded napa cabbage
• 1⁄2 cup bean sprouts
• 1  small carrot, finely shredded
• 1  teaspoon soy sauce
• 1⁄2 teaspoon pepper
• 1  teaspoon cornstarch
• 1⁄2 teaspoon salt
• 10  egg roll wraps

Directions

1. With a cleaver or large knife, cut pork into fine shreds and then coarsely chop. Or coarsely chop in a food processor. Heat 1 1/2 teaspoons of oil in a wok. Add pork and stir fry over high heat until no longer pink, about 5 minutes. Remove to a bowl. Heat another 1 1/2 teaspoons oil in wok. Add minced scallions, bamboo shoots, cabbage, bean sprouts, and carrots. Stir fry until just wilted, about 2 minutes. Add soy sauce, pepper, and cooked pork. Blend cornstarch with 1/4 cup cold water. Add to wok and cook until thickened, stirring to blend well. Season with salt. Remove filling to a bowl, let cool slightly, then refrigerate 30 minutes. Fill wrappers and fold. Heat 2 cups of oil in a wok to 375*, or until a cube of bread browns in one minute. Deep fry spring rolls 2 or 3 at a time until crisp and golden. Remove with a strainer and drain on paper towels.