Spring Rolls
SERVES 8

1 package (450g) spring roll wrappers
1 egg white, lightly beaten
4 cups oil
F I L L I N G   M I X T U R E :
1-1/2 Tbsps. oil
1 clove garlic, chopped
2 slices ginger, chopped
1/2 pound boneless pork, chicken or BBQ pork, shredded
1-1/2 cups bean sprouts
1-1/2 cups cabbage, thinly shredded
1/2 cup shredded bamboo shoots
1/2 cup thinly shredded carrots
4-6 dried black mushrooms soaked and shredded (optional)
3 stalks green onion, cut into 1” pieces
1-1/2 tsps. garlic salt
1/4 tsp. five-spice powder (optional)
1 tsp. sugar
1/4 tsp. white pepper
1/2 cup soup stock if needed
2 Tbsps. cornstarch solution

D I R E C T I O N S :
If frozen, defrost wrappers inside the package at room temperature.

F I L L I N G   M I X T U R E :
Heat wok over high heat with oil, garlic and ginger. Store in meat and cook for about 2 minutes. Add remaining ingredients, except cornstarch solution, to wok and stir 2 minutes. Moisten with stock if needed. Add cornstarch solution and mix well.
Place filling in a strainer over a bowl to drain extra liquid.
Place about 2 tablespoons of filling mixture in the centre of each wrapper. Roll up and seal with egg white (or flour paste).
Heat oil over high heat, then reduce heat to medium high and deep-fry rolls until golden brown. Serve hot, with or without plum sauce or Hoisin sauce.
For a crispy crust: fry once and let cool and re-fry again for a crispy crust.

Pork Dumplings
SERVES 6 - 8

I N G R E D I E N T S :
2 Tbsps. Vegetable Oil
2 packages of dumpling wrappers (Asian grocery stores)

FILLING:
2 eggs
2 lb extra-lean ground pork
1 cup sliced green onions
1/4 cup water
1/4 cup soy sauce
1 tbsp minced ginger root
1 tbsp minced fresh hot pepper, or 1-1/2 tsp. hot pepper flakes
2 tsp sesame oil
1/2 tsp salt
1/2 tsp pepper

DIPPING SAUCE:
3 Tbsp rice vinegar
1 Tbsp soy sauce
3 Tbsp sesame seeds
1 Tbsp. hot sauce or to taste

In large bowl beat eggs. Add pork, onions, water, soy sauce, ginger, hot pepper, sesame oil, salt and pepper; mix well. Set aside.

Place about 1 tablespoon of filling in centre of each dumpling wrapper. Moisten edges of wrappers with water, fold into a half moon. Shape and seal by pinching tightly and pleating the top, two or three times. Bottom should be pressed flat to stand up on it's own.

In nonstick skillet, heat half of the oil over medium heat. Add dumplings, in batches, pinched side up and keeping separate. Add enough water to come three-quarters of the way up the side of dumplings, about 1 cup. Cover and cook over high heat for 8 minutes or until water evaporates.
Uncover and cook over medium heat for about 5 minutes or until bottoms are golden and crusty. Repeat with remaining dumplings.

Dipping sauce: Mix vinegar with soy sauce; Sprinkle with sesame seeds. Add hot sauce to taste.
(Make-ahead: Cover and refrigerate for up to 24 hours or freeze in airtight container for up to 1 month; cook frozen.)

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