1 packet of spring roll skins, thawed if necessary
1 egg, beaten
1.2l/2pt groundnut oil for deep-frying
1 quantity of sweet and sour dipping sauce
For the Marinade:
1 tsp light soy sauce
1 tsp shaoxing rice wine or dry sherry
1 tsp sesame oil
½ tsp salt
½ tsp freshly ground black pepper
For the Filling:
100g/4oz raw prawns, shelled, de-veined and minced or very finely chopped
100g/4oz minced fatty pork
1½tbsp groundnut oil
2 tbsp coarsely chopped garlic
1 tbsp finely chopped fresh root ginger
1½tbsp light soy sauce
1 tbsp shaoxing rice wine or dry sherry
3 tbsp finely chopped spring onions
1 tsp salt
½ tsp freshly ground black pepper
225g/8oz chinese leaves (peking cabbage), finely shredded
25g/1oz dried chinese black mushrooms, soaked, stems removed and finely shredded
For the filling, combine the prawns and pork with all the marinade ingredients in a small bowl.Heat a wok over a high heat. Add the 1½tbsp of groundnut oil and, when it is very hot and slightly smoking, add the garlic and ginger and stir-fry for 20 seconds.Add all the rest of the filling ingredients, including the prawn and meat mixture, and stir-fry for 5 minutes. Place the mixture in a colander to drain and allow it to cool thoroughly.Place 3-4tbsp of the filling near the end of each spring roll skin, then fold in the sides and roll up tightly.Seal the open end by brushing a small amount of the beaten egg along the edge, then pressing together gently. You should have a roll about 10cm/4in long, a little like an oversized cigar.Rinse out the wok and reheat it over a high heat, then add the oil for deep-frying. When the oil is hot and slightly smoking, gently drop in as many spring rolls as will fit easily in one layer.Fry the spring rolls until golden brown and cooked through, about 4 minutes. Adjust the heat as necessary. Remove with a slotted spoon, drain on a wire rack then on kitchen paper. Cook the remaining spring rolls in the same way. Serve them at once, hot and crispy, with the sweet and sour sauce fo dipping