原文: Chinese Recipe : Spring Rolls

Chinese Recipe : Spring Rolls
Ingredients:

8 spring roll skins
2 oz. thinly sliced pork, cut into thin strips
Mixture A:

1 tsp Chinese rice wine or sherry
1 tsp soy sauce and cornstarch
A few grain of pepper
2 dried large Chinese mushrooms, soaked in water and drained. Cut into strips.
2  oz. boiled bamboo shoots, cut into strips
2 cabbage leaves, cut into strips
2 tsp salt
Flour-and-water paste
Oil for deep frying plus 3 tbsp more oil
Directions:

Combine the pork and Mixture A. Let sit for 15 minutes.
Heat 3 tbsp of the oil in a wok, and stir-fry the pork briefly. Remove.
Heat the remaining 1 tbsp oil and add the salt. Stir fry the vegetables, then mix in the pork. Turn off the heat and let the filling cool thoroughly.
Place some of the filling a little above the center of each spring roll skin. Fold the upper edge over the filling, turn in the 2 sides, and roll it down to the bottom. Brush the bottom edge with the flour-and-water paste to seal it thoroughly.
Heat the deep-frying oil over moderate heat. Deep-fry the spring rolls until golden. Turn them frequently.
Serve immediately with table seasonings.

译文: 中国菜谱：春卷

1茶匙中国米酒或葡萄酒（雪利酒）
1茶匙酱油和玉米淀粉
一些胡椒粒
2个干货大香菇，浸泡于水中并排干水。切成条
2盎司煮熟的竹笋，切成条
2颗卷心菜叶，切成条
2茶匙盐
面粉和水混合好的面团
油炸用油加3茶匙另外用油

做法：
把猪肉和混合A混合。放置15分钟。
在炒菜锅中热3茶匙油，并简单炒下猪肉。 移入小盘
加热剩下的1茶匙油并加入盐。翻炒蔬菜，并与猪肉混合。关掉火，并使馅料充分冷却。
在每个春卷皮上方放一点馅料，把上层边折叠过馅料，把两边向内折，并且卷至底部。用面粉和水混合好的面团刷一下底边使其充分封合。
用文火加热油炸油。炸春卷直至金黄。频繁翻面。
马上和调料一起上桌。