Just a note, since I'm not as practiced in the art of spring roll making, I have a tendency to make really hefty ones which, in their burritoesque glory, aren't as pretty on the plate as they could be, but then taste always trumps the haughty presentations of haute cuisine, no?
2 cups chopped nappa cabbage
3 cups fresh bean sprouts
4 scallions, chopped
3 cloves garlic, minced
1 med. carrot, cut into matchsticks (about 1 cup)
5 oz. (about 1 1/2 cups) fresh shiitake mushrooms (ok to use other fresh mushrooms, or even dried, reconstituted shiitakes)
8 0z. (1/2 lb.) pork shoulder, cut into thin shreds
8 oz. medium shrimp, peeled, deveined & coarsely chopped
4 tsp. soy sauce
4 tsp. rice wine
2 tsp. sesame oil
1 tsp. sugar
pinch of white pepper
Cornstarch slurry: 1 tbsp. cornstarch mixed with 2 tbsp. water
Additional seasonings (as needed): 1 tbsp. soy sauce, 1/4 tsp. kosher salt
12-16 spring roll wrappers (depending on how big you make each one)
Paste for sealing wrappers: 3 tbsp. water + 1 tsp. flour
6 cups vegetable oil
Hoisin-Mustard Dipping Sauce:
2 tbsp. hoisin sauce
3-4 tbsp. water
1 tsp. Chinese mustard (for a less pungent sauce, you can serve the Chinese mustard separately)
1. Place shredded pork and chopped shrimp into separate bowls. Marinate each with 2 tsp. soy sauce, 2 tsp. rice wine, 1 tsp. sesame oil, 1/2 tsp. sugar, and a pinch of white pepper. Cover and refrigerate about 20-30 minutes.
2. Heat 1 tbsp. of vegetable oil over high heat and saute the pork for about 1 minute until almost done. Add shrimp and saute another minute. Remove to a bowl and set aside.
3. In the meantime, using the same pan, add another 1 tbsp. of vegetable oil over high heat and saute all the vegetables (nappa cabbage, bean sprouts, scallions, garlic, carrot and mushrooms) for 2-3 minutes or until they just start to soften but still have a bit of crunch. Add the pork and shrimp back to the pan, stir in the cornstarch slurry and cook for about a minute until the juices have thickened. Taste for seasonings and add up to 1 tbsp. of soy sauce and 1/4 tsp. of salt, as needed. Pour filling into a bowl and let cool.
4. To make the spring rolls: place a wrapper on a chopping board or work surface, as indicated in the below photos. Place 1-2 heaping tbsp. of filling lengthwise about an inch up from the bottom and fold the bottom corner of the filling over. Using your finger, wet the two sides of the wrapper with the water-flour paste, fold over and seal the edges with the bottom part of the wrapper. Wet the top part of the wrapper with more of the flour paste and then roll the wrapper upwards to make the final seal. Place on a foil or parchment lined baking tray. Continue making the spring rolls in the same way until all the filling is used up. Should make anywhere from 12-16 spring rolls, depending on how much filling you use in each one.
5. Pour about 6 cups of vegetable oil in a deep skillet or medium pot (oil should be 2" in depth) and heat over medium high until the temperature is about 350F. Keep in mind, if it's not hot enough or if the wrappers aren't well-sealed, you'll end up with soggy, oil-laden spring rolls.
6. Depending on the size of your pan, you can cook about 3-4 spring rolls at a time (do not overcrowd). Turn the frequently and as soon as they are golden brown on all sides (2-5 minutes), remove to a paper-towel-lined tray or plate. Continue cooking remaining spring rolls until all done.
7. Serve with the Hoisin-mustard dipping sauce, a sweet-chili sauce, or whatever other sauce floats your boat.