1 1/3 lbs. boneless pork loin, cut into thin shreds
2 medium carrots, shredded or julienned
3 cups (12 oz.) fresh bean sprouts
8 fresh or dried shiitakes (reconstituted in warm water), destemmed & sliced
1/2 cup chopped dried/preserved radish, briefly rinsed
3 scallions, chopped
1 tbsp. dried bonito flakes (optional)
4 squares (7 oz.) of hard tofu bean cakes, cut into slices
1 1/2 cups bamboo shoots, shredded
3 eggs, beaten & scrambled in a thin layer, then sliced into shreds
3 tbsp. soy sauce
1 tbsp. sesame oil
1 tbsp. sugar
Pinch of salt
1 tsp. white pepper
1 tbsp. rice wine
1 tbsp. bonito flakes
1/2 cup chopped fresh cilantro
Peanut powder (1 cup of roasted peanuts + 1 tbsp. sugar)
6 tbsp. Hoisin sauce
1 tsp. Sriracha or chili garlic sauce
Fresh spring roll wrappers (Long Long brand is my fav)
1. Heat 2 tbsp. of oil to a wok or saute pan over high heat. Add pork and scallions and cook for 1-2 minutes. Add sliced shiitake mushrooms and cook an additional 1-2 minutes.
2. Remove the fresh spring roll wrappers from their packaging and cover with a damp towel. You can also steam the wrappers, one at a time in a large steamer for about 10 seconds on both sides before serving.
3. Add hard tofu bean cake slices, julienned carrots, shredded bamboo, and preserved radish to the pork. Cook until the pork is no longer pink.
4. Add the soy sauce, sesame oil, sugar, salt, white pepper, rice wine, and bonito flakes to the pork mixture. Cook for 1-2 minutes, then add the bean sprouts. Stir well and turn off heat.
5. In the meantime, heat a skillet with 1 tsp. of oil. Pour the beaten eggs into the pan and cook the eggs in a thin layer, flipping once until cooked through. Remove to a chopping board and cut the egg into thin strips. Set aside.
6. For the peanut powder: Place 1 cup of roasted peanuts and 1 tbsp. of sugar into a small food processor or blender. Pulse or blend for a few seconds until peanuts have been ground to a fine consistency.
7. For the dipping sauce: mix together the hoisin and Sriracha or chili-garlic sauce. Set aside.
6. For each spring roll: stack 2 spring roll wrappers on top of each other on a chopping board or other flat surface. Place about 3 tbsp. of the pork filling along the center, then top with some chopped cilantro and a sprinkling of the peanut-sugar powder. Roll the whole thing up like you would a burrito, cut in half (for easier eating), and serve with hoisin-chili dipping sauce on the side.