To make the
filling, combine 2 tablespoons of the soy sauce and half the sesame oil
with 1 tablespoons of the rice wine and 1 teaspoon of the cornflour. Add
the pork and toss to coat. Marinade in the fridge for 20 minutes.
Meanwhile, soak the mushrooms in boiling water for 30 minutes, then
drain and squeeze out any excess water. Remove and discard the stems and
shred the caps. Combine the remaining soy sauce, sesame oil and
cornflour with the pepper.
Heat a wok
over high heat, add half the oil and heat until very hot. Add the pork
mixture and stir fry for 2 minutes, or until cooked. Remove and drain.
Reheat the wok over high heat, add the remaining oil and heat until very
hot. Stir fry the mushrooms, ginger and garlic for 15 seconds. Add the
cabbage and carrot and toss. Pour in the remaining rice wine, then stir
fry for 1 minute. Add the chives and sprouts and stir fry for 1 minute.
Add the pork mixture and soy sauce mixture and cook until thickened.
Drain in a colander for 5 minutes.
egg yolk, flour and 3 tablespoons water. Place 2 tablespoons of filling
on the corner of a wrapper. Spread some of the yolk mixture on the
opposite corner. Fold over one corner and start rolling. Fold in the
other corners, roll up and press to secure. Repeat with the remaining
Fill a wok to
one quarter full with oil. Heat the oil to 375F, Gas 5. Cook the spring
rolls in two batches, turning constantly, for 5 minutes, or until
golden. Remove and drain on paper towels. Serve with plum sauce.
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