- 6 ounces pork shoulder, trimmed of gristle, cut into 1/4 inch by 2 inch slices
- 1 tablespoon cornstarch
- 1 teaspoon soy sauce
- 1 tablespoon Shaoxing rice wine
- 1/4 teaspoon sugar
- Kosher salt
- 3 tablespoons cooking oil
- 3 cups shredded napa cabbage, green cabbage, or bok choy
- 1/2 cupe beansprouts
- 1/2 cup thinly sliced shiitake mushrooms
- 2 teaspoons cornstarch mixed with 3 tablespoons water
- 1 package spring roll wrappers (about 25 wrappers)
- 2 quarts peanut oil, canola, or vegetable oil
In a small bowl, mix the pork with the cornstarch, soy sauce, wine, sugar, and 1/4 teaspoon salt. Set aside.
Heat 1 tablespoon oil in a wok over high heat until smoking. Add cabbage, season with salt, and cook, stirring and tossing occasionally, until softened and wilted, about 2 minutes. 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.
Add 2 more tablespoons oil to now-empty wok and heat until smoking. 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. Add cornstarch slurry and let the mixture come to a simmer, cooking until the mixture is thickened, about 3 minutes. Transfer to a large bowl.
Wrap spring rolls using this technique, using about 3 tablespoons of filling per roll.
Once all the spring rolls are made, heat oil in the wok to 375 F. Add 4 to 6 rolls and cook, agitating occasionally with a wire mesh spider, until golden brown and crisp, about 5 minutes. Drain on paper towels and keep warm. Repeat with remaining egg rolls. Serve immediately with vinegar or duck sauce for dipping.