In a bowl, mix together the ground pork, chopped shallots, wood ears, shiitake, dried shrimps, carrot, garlic, ginger, a teaspoon of salt, a quarter teaspoon of pepper, the five-spice powder, oyster sauce and sesame seed oil.
In a small bowl, mix the flour and one tablespoon of starch with two tablespoons of water until smooth. Pour into the ground pork and mix well.
Cover the bowl and let the mixture rest in the fridge overnight.
Lay the uncooked spring rolls on a tray and sprinkle lightly with corn starch. Turn the spring rolls over and sprinkle with more starch. Shake off the excess. The light coating of starch will add another layer of crispness to the spring rolls.
In a wok or frying pan, heat enough cooking oil to reach a depth of at least two inches.
Over medium-high heat, fry the spring rolls in batches, rolling them in the hot oil for even browning.
Cut each spring roll into two to three portions. This will prevent steam buildup so that the spring rolls will stay crisp longer.
Serve the pork and mushrooms spring rolls with sweet and sour sauce for dipping. They're good as appetizer, snack or serve them as a main course with rice on the side.
Pork and Mushrooms Spring Rolls printed from https://casaveneracion.com/pork-and-mushrooms-spring-rolls/ for personal use only. Not for republication nor distribution.