• 30 or more Spring Roll Skins (or use packaged skins)
• 6 ounces fresh pork, shredded
• ¼ pound shrimp, shelled, deveined, washed, dried, and shredded

In a small bowl, combine to make a marinade

• ½ teaspoon salt
• 1½ teaspoons sugar
• 1 teaspoon sesame oil
• Pinch of white pepper
• ½ teaspoon light soy sauce
• ½ teaspoon cornstarch

• 4 tablespoons peanut oil
• 8 cups tightly packed celery cabbage, mostly leaves, cut lengthwise and then in ¼-inch slices
• 1 tablespoon white wine
• 1 teaspoon sesame oil

1. Divide the marinade equally into 2 bowls. Add the pork to one bowl and the shrimp to the other. Marinate both for 1 hour. Drain the pork and shrimp, and reserve the marinade for use later.

2. Heat wok for 40 seconds, then add 2 tablespoons of the peanut oil and spread it around the edges of the wok. When a wisp of white smoke appears, add the celery cabbage leaves. Stir for 1 to 2 minutes, until the leaves soften. Remove, strain, drain, and reserve the leaves.

3. Wash the wok and dry. Heat for 40 seconds over high heat. Pour in the remaining 2 tablespoons of peanut oil. Add pork, stir-fiy for 30 seconds. Make a well in the center of the pork; add the shrimp. Cook for 30 seconds, then mix thoroughly. Add white wine and mix completely.

4. Make another well and add the marinade. Mix well and lower heat. Cook until the sauce thickens and turns dark. Turn off heat, add the sesame oil, and stir.

5. Place the cooked pork-shrimp mixture in a shallow dish and allow it to come to room temperature. Refrigerate overnight, uncovered.

6. Make the spring rolls, following steps 5, 6, and 7 of the Cantonese Spring Rolls recipe.