In a large bowl, combine minced pork with light soy sauce, sesame oil, sugar, white pepper, and Shaoxing wine. Mix well and marinate for 15 minutes.
Heat a wok with a little cooking oil. Sauté shredded bamboo shoots, shiitake mushrooms, and carrots until fragrant.
Add the soaked glass noodles to the wok and stir-fry briefly. Then add the marinated minced pork and stir-fry until the pork is cooked through.
Mix cornstarch with 2 tablespoons of water to create a slurry. Add the cornstarch slurry to the filling to thicken it. Remove from heat and let the filling cool completely.
Lay a spring roll wrapper on a clean surface with a corner pointing towards you. Place a spoonful of the cooled filling near the corner. Fold the corner over the filling, then fold in the sides. Roll tightly towards the opposite corner. Seal the edge with beaten egg. Repeat for all wrappers.
Heat cooking oil in a deep pot or wok to 170-180°C (340-350°F). Carefully place spring rolls into the hot oil, frying in batches to avoid overcrowding.
Fry the spring rolls for about 4-6 minutes, turning occasionally, until they are golden brown and crispy.
Remove spring rolls from oil and place on a wire rack lined with paper towels to drain excess oil. Serve hot.
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