Modified from the Homemade Spring Rolls recipe, removing flavours that I don’t like (eg Shaoxing wine)

Ingredients

40 sheets	TYJ Spring Roll Pastry 8” x 8”
250g	pork mince
150g	prawns
1	white cabbage, julienned
5 (approx)	carrots, julienned
1 tin	bamboo shoots, julienned
20 (approx)	dried shiitake, rehydrated and thinly sliced
2 cloves	garlic, minced
4 Tbsp	light soy sauce
2 tsp	sesame oil
2 Tbsp	oyster / mushroom sauce
1 tsp	ground white pepper
	white pepper

Instructions

1. Julienne the vegetables
2. Fry the mince in a wok
3. Add the garlic
4. Move the mince aside in the wok and fry the shiitake
5. Combine then add the cabbage, carrots and bamboo shoots
6. When the vegetables are nearly softened, add in the seasoning, adjusting to taste
7. Add in prawns
8. Cook in the wok until cooked and most of the liquid has evaporated
9. Cool the filling in the fridge. I usually do this overnight.
10. Remove the spring roll wrappers from the freezer two hours before use
11. Wrap into rolls
12. Deep fry for around 4 minutes at 180C