6 dried shiitake mushrooms (or other dried Chinese mushrooms)
1/2 tsp ground black pepper
4 tbsp vegetable oil
1 tbsp minced ginger (or a 2cm piece of fresh ginger finely chopped)
3 tsp minced garlic (or 2 cloves of garlic crushed)
130g Chinese cabbage, finely shredded
150g carrot - grated
30g Chinese chives or spring onions, cut into 2cm lengths
180g bean sprouts
1 egg yolk
2 tbsp plain flour
20 Blue Dragon Spring Roll Wrappers
1 vegetable oil, for deep frying
Take 2tbsp of soy sauce, half the sesame oil, 1.5 tbsp of rice wine and 1 tsp of cornflour and add the pork and chicken and toss to coat. Marinate in the fridge for 30 mins.
Mix the remaining soy sauce, sesame oil and cornflour with the black pepper.
Soak the mushrooms for 30 mins, remove the stems, squeeze out the water and shred thinly.
Over a high heat, heat the wok and add half the oil. When it is very hot, add the pork and chicken mixture and stir-fry until cooked. Remove, drain on paper towel and wipe out the wok.
Add the remaining oil and heat until very hot. Stir-fry the mushrooms, ginger and garlic for approx 15 seconds until aromatic. Add the cabbage and carrot and lightly toss. Pour in the remaining rice wine and fry for 1 min. Add the garlic, chives and bean sprouts and fry for an extra min. until the bean sprouts are limp. Add the pork and the cornflour mixture and cook until thickened. Transfer to a sieve or colander and drain for 5 mins, stirring every so often to release the liquid.
Separately, mix the egg yolk, flour and 3 tbsp water to make a glaze. Place 2 tbsp of filling on the corner of a wrapper, leaving the corner itself free. Spread some of the glaze on the opposite corner. Fold over the corner and start rolling, but not too tightly. Fold in the other corners, roll up and press to secure. Repeat for the remaining wrappers.
To deep-fry, fill the wok one quarter full with oil and heat to 190’C. Check the temperature by frying a piece of bread in the oil for ten seconds- it should be golden brown after this time. Cook the spring rolls in two batches, turning constantly until golden (approx. 5 mins). Remove and drain on paper towels. Serve with plum sauce.