Cook a pork-and-vegetable filling, wrap in spring roll skins, and deep-fry until golden.

Steps

1. Cut pork into thin strips. Pick over bean sprouts.
2. Cut mushrooms and bamboo shoots into thin slices.
3. Heat oil in frying pan and cook onion for 1/2 min. Add meat and cook for 1 min.; add bean sprouts and shrimps and cook for 10 min., then add mushrooms and bamboo shoots and cook for 3 min., tossing the mixture all over.
4. Add the seasonings, soy sauce and sherry and stir mixture for 1/2 min. Leave to become cold.
5. Place a portion of filling on 2/3 of each skin and bring the other side up and over it.
6. Brush each of the ends with a little water. Bring them up and over and very gently press them to form a thickish roll.
7. Deep fry in hot oil (380°F or 193°C) until a pale golden brown in colour. Drain on absorbent paper. Serve hot.