Shanghai Style Spring Rolls

PORK AND MARINADE:--
⅔ cup pork mince
½ tsp SIDS SALT & PEPPER to taste
½ tsp sesame oil
1 tsp shaoxing wine
½ tsp cornflour
FILLING:--
One small cabbage, fine shredded, about 9 cups
6-8 thinly sliced shiitake mushrooms (soaked)
4 tbsp rice bran oil
SIDS SALT & PEPPER to taste
2 tbsp shaoxing wine
½ tsp soy sauce
1½ tbsp cornflour, dissolved in 1 tbsp of water
2 tsp sesame oil
1 pkt spring roll wrappers (about 25)
rice bran oil, for frying
ramekin of SIDS TAMARILLO SAUCE

Mix the pork with the marinade ingredients and let sit for 20-30 minutes. Shred the cabbage and slice your mushrooms.
Over medium heat, add 4 tablespoons of oil to your wok then brown the pork. Add mushrooms and cook for another couple of minutes until fragrant. Add the cabbage and stir well. Season with SIDS SALT & PEPPER, shaoxing wine and soy sauce. Stir everything together, cover with lid and let it cook over high heat for 2-3 minutes, until the cabbage is wilted.
Remove the lid and add the cornflour slurry and stir. The mixture will start to thicken. You don’t want there to be extra liquid in the mixture, so add more of the cornstarch/water mixture if need be. Lastly, add sesame oil and stir everything thoroughly. Turn off the heat and let the mixture cool completely.
The key to wrapping spring rolls is making sure that they’re really tight and not overstuffed. Place the wrapper in front of you so that a corner is facing toward you. Use about 1½ tablespoons of the mixture per spring roll, spoon it about 4 cm from the corner closest to you. Roll it over once and like you’re making a burrito, fold over both sides. Continue rolling it into a cigar shape. With your fingers, brush a bit of water to the closing corner of the wrap to seal it. Place each roll on a tray seam-side down. This recipe makes about 25 spring rolls (you can also prepare them ahead of time and freeze them).
To fry the spring rolls, use a small pot or shallow pan (which requires less oil) and fill it with oil until it’s about 2.5 cm deep, just enough to submerge the spring rolls when frying. Heat oil slowly over medium heat. To tell if the oil is ready, dip a bamboo chopstick into the hot oil, and if some bubbles form around the chopstick, then the oil is ready. Slowly add the spring rolls one at a time and fry them in small batches. Cook each side until golden brown and drain on a paper towel. We like to serve them with ramekin of SIDS TAMARILLO SAUCE for dipping!