Spring Roll Filled with Spring Vegetables

Unroll the spring roll dough and cut it into squares of 17cm

Prepare the filling by mixing the ground pork with 1 tablespoon of cornstarch and soy sauce. Reserve

Mix the chopped scallions with wine and 1 tablespoon of cornstarch. Reserve

Heat the oil in a large pan and cook the pork mixture, stirring until the meat loses its pink color

Add the bamboo shoots and salt to taste

Add half of the chicken broth and cook for a few minutes, stirring constantly

Mix the remaining 2 tablespoons of cornstarch with 1/4 cup of remaining chicken broth and add it to the filling

Add the scallions and pork mixture

Cook, stirring occasionally, then remove from heat and let cool

Add the green onions

Prepare the mushroom sauce by mixing all the ingredients

Assemble the spring rolls by placing squares of dough on top of each other, covering with a damp cloth as you work

Place 1 soup spoon of filling over each square of dough and roll according to the photos (next to this text)

Heat the oil in a pan

When hot, fry the spring rolls until golden brown and crispy

Drain on paper towels to prevent sogginess

Serve with mushroom sauce separately.