¼pound fresh pork, or the meat from 1 large center-cut pork chop, shredded
¼poundshrimp, washed, shelled, deveined, and quartered
5 fresh water chestnuts, peeled, washed, dried, thinly sliced, and shredded
1¾cupsbamboo shoots, shredded
6 to 8scallions, ends discarded, washed, dried, cut into 1½-inch pieces, then shredded
Combine in a small bowl
2teaspoonsdark soy sauce
Pinch of white pepper
Heat a wok for 40 seconds, add the peanut oil, and heat to 325°F. To blanch: Place the shredded pork in the oil, gently separating the shreds. Add the shrimp, also separating the pieces. Add water chestnuts, bamboo shoots, and scallions, and allow the ingredients to blanch for 1 to 2 minutes. Remove the contents with a strainer and drain over a large bowl until most of the oil has dripped through. Mix occasionally with chopsticks.
Pour the oil into a heatproof bowl, and wash the wok. Dry it and heat for 40 seconds. Put in the ingredients from the strainer. Over very high heat, stir-fry for 1 to 2 minutes, then add the white wine around the edge of the wok. Mix thoroughly.
Make a well in the center of the ingredients, pour in the sauce from the small bowl, and mix together quickly, using a metal spatula. Stir-fry until the sauce thickens and becomes dark. Turn off the heat, add the sesame oil, and mix well.
Place the filling in a shallow dish and allow it to cool to room temperature. Refrigerate, covered, for 4 hours, or overnight.
To make the spring rolls: Spread out skins. One 6-inch skin will make a cocktail-size spring roll. If you want to make larger spring rolls, use 2 skins, overlapping one with the other.
Place 1 to 1½tablespoons of the filling in a thin line at one end of the skin. Dip your fingers into the beaten egg, rub the egg along the edge of the skin, and begin folding. Keep rubbing the beaten egg along the edges as you continue folding to ensure that the spring roll will be sealed. Press and seal the end closed.
Deep-fat fry 2 or 3 at a time at 325° to 350°F., until golden brown. Drain and serve.
Cantonese Spring Rolls can be frozen after cooking. To reheat, either deep-fat fry lightly (at 325°F.) or heat in a preheated 375°F. oven until hot.