Chinese Spring Rolls – Natural Plus Green

Ingredients

• 8 ounces finely shredded pork loin (225g)
• ¼ teaspoon salt
• ½ teaspoon sesame oil
• 1 teaspoon Shaoxing wine
• ½ teaspoon cornstarch
• ¼ teaspoon white pepper
• 2 tablespoons oil
• 1 clove garlic (minced)
• 10 dried shiitake mushrooms (soaked until softened and thinly sliced)
• 2 medium carrots (julienned, about 1 cup)
• 1 cup bamboo shoots (julienned; fresh is preferred, but canned is fine too)
• 1 small napa cabbage (julienned, about 6 cups)
• 1 tablespoon Shaoxing wine
• 2 tablespoons light soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon salt (or to taste)
• white pepper (to taste)
• 1/4 teaspoon sugar
• 2 tablespoons cornstarch (dissolved in 2 tablespoons cold water)
• 1 package spring roll wrappers (8" squares; this recipe makes about 20 spring rolls)
• 1 tablespoon cornstarch (dissolved in 1 tablespoon boiling water for sealing the spring rolls)
• Canola oil (or peanut or vegetable oil, for frying)
• 2 teaspoons sugar
• 2 teaspoons hot water
• 1 teaspoon Worcestershire sauce
• 1 tablespoon soy sauce