Pork and Vegetable Spring Rolls

Ingredients

• 3 cups cabbage shredded green
• 3 tablespoons cooking oil 
• 1 tablespoon cornstarch 
• 2 teaspoons cornstarch mixed with 3 tablespoons water
• 6 servings kosher salt 
• 6 ounces boston butt pork shoulder trimmed cut into 1/4 inch by 2 inch slices
• 1 tablespoon rice wine 
• 0.5 cup mushroom caps thinly sliced
• 1 teaspoon soya sauce 
• 1 package you will also need: parchment paper ( 25 wrappers)
• 0.3 teaspoon sugar 
• 2 quarts vegetable oil 

Equipment

• bowl
• paper towels
• wok

Directions

1. In a small bowl, mix the pork with the cornstarch, soy sauce, wine, sugar, and 1/4 teaspoon salt. Set aside.
2. Heat 1 tablespoon oil in a wok over high heat until smoking.
3. Add cabbage, season with salt, and cook, stirring and tossing occasionally, until softened and wilted, about 2 minutes.
4. Add bean sprouts and continue to cook until sprouts are softened, about 1 minute longer. Season to taste with more salt, then transfer to a bowl.
5. Add 2 more tablespoons oil to now-empty wok and heat until smoking.
6. Add marinated pork and the mushrooms and cook, stirring and tossing constantly, until pork is just cooked through, about 3 minutes. Return cabbage and sprouts to the wok and toss to combine.
7. Add cornstarch slurry and let the mixture come to a simmer, cooking until the mixture is thickened, about 3 minutes.
8. Transfer to a large bowl.
9. Wrap spring rolls using this technique, using about 3 tablespoons of filling per roll.
10. Once all the spring rolls are made, heat oil in the wok to 375 F.
11. Add 4 to 6 rolls and cook, agitating occasionally with a wire mesh spider, until golden brown and crisp, about 5 minutes.
12. Drain on paper towels and keep warm. Repeat with remaining egg rolls.
13. Serve immediately with vinegar or duck sauce for dipping.