Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Oil, vegetable OR
1/4 c Oil, peanut
8 oz Boston butt, minced
1 ts Garlic, minced
1 ts Ginger, minced
2 oz Shoots, bamboo
2 oz Mushrooms, black, soaked
-- in warm water
1/2 c Cabbage, shredded
2 oz Wine, rice OR
2 oz Sherry
2 tb Sauce, light soy
1 tb Oil, sesame
1/4 c Broth, chicken, boiling
Salt (to taste)
Pepper, white (to taste)
1 tb Cornstarch
1 tb Sauce, oyster
1 tb Sauce, soy, dark
12 Skins, spring roll
Oil, for deep fat frying

Heat the vegetable or peanut oil in a wok. When hot, add the
pork and brown.

Add garlic, ginger, bamboo shoots, black mushrooms and cabbage.
Cook and toss with half of the wine, light soy sauce, and sesame oil,
then add boiling chicken broth. Cover and simmer for 30 seconds.

Thoroughly mix the salt, sesame oil, white pepper, cornstarch,
oyster sauce, and dark soy sauce in a bowl. Add to the wok. Cook and
toss the mixture, then remove and cool.

Put a dab of the mixture on a spring roll skin; fold and seal it
with beaten egg.

Deep fry the rolls to a golden brown in a 365 F oil.

Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chefs The Wong Brothers, Trey Yuen Restaurant, New Orleans

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