Spring Rolls

(Origin: Shanghaian recipe from Jicang Guo)

Ingredients

• 100g pork
• 150g Chinese cabbage
• 3 Shiitake mushrooms (dried ones softened in warm water)
• 1 onion
• 1 clove garlic
• 2 tsp. starch
• salt, pepper, glutamate
• 15 pc. spring roll pastry (available from Asian shops)
• lots of oil (for deep frying)

Directions

Cut pork, cabbage, mushrooms and onion into match size pieces. Mix meat with starch and fry together with onions and garlic for a short time, then add cabbage and mushrooms and fry until the cabbage is soft. Season to taste. Add some water and allow to boil, then let it cool down. Wrap portions of this filling into the pastry and deep fry it until brown and crispy.

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