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Method :
Cut the pork,
mushrooms and cabbage into shreds. Heat 2 tbsp of oil and stir-fry the
shreds and shrimps. After seasoning, the cornstarch water. Remove and
cool thickened with. Spread the spring roll skin, top the filling.
Spread the spring roll skin, top the filling and roll to a long
cylinder. Seal the opening with flour paste (mix flour with water), and
deep-fry till golden yellow. Serve.
Note - The
instruction of making "Cornstarch Water" is to mix 1 tsp of cornstarch
with 1 tsp of water.
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