Soak the mushrooms in warm water for 20 minutes. Then drain them and squeeze out the excess liquid. Remove and discard the stems, and finely shred the caps into thin strips.
Heat a wok or large frying pan over a high heat until it is hot. Drizzle in the groundnut oil and, when it is very hot and slightly smoking, add the garlic, ginger and spring onions and stir-fry for 10 seconds. Chuck in the pork and cabbage and continue to stir-fry for 3 minutes. Add the bamboo shoots, bean sprouts, salt, pepper, soy sauce and rice wine and stir-fry the mixture for 2 minutes, mixing well. Finally, stir in the sesame oil and remove from the heat. Put the mixture into a colander set in a bowl to drain and cool thoroughly.
Mix the flour and water until you have a smooth paste.
Heat a wok or large frying pan until it is hot and swirl in the groundnut oil. When the oil is quite hot, gently drop in as many spring rolls as will fit easily in one layer. Fry them carefully, turning until the spring rolls are golden brown on the outside and cooked inside, about 4 minutes. Adjust the heat as necessary. Take the spring rolls out with a slotted spoon and drain on kitchen paper. You will have to fry them in several batches. Serve them at once, hot and crispy, with the sweet-and-sour dipping sauce.
© 1998 Ken Hom. All rights reserved.