Chinese New Year Treat

• Around 20 spring roll wrappers
• 1/2 cup pork tenderloin, shredded or grounded
• 1 cup shredded carrot
• 2 cups shredded napa cabbage, I would recommend to use skip the soft leave parts
• Cooking oil as needed
• Pinch of salt

Slurry for sealing spring roll

• 1 tablespoon cornstarch
• 2 tablespoons water

Marinating sauce

• 1 tablespoon light soy sauce
• 1 tablespoon cornstarch
• 1/2 tablespoon oyster sauce
• 1 tablespoon Shaoxing rice wine
• 1/4 teaspoon sugar

1. Marinate pork with all the marinating sauce in a small bowl and set aside for around 15 minutes.
2. Heat up around 1 tablespoon of cooking oil in wok, add shredded pork in and fry until browned. Remove immediately to avoid overcooking and set aside for now.
3. Finely shred other vegetables. Heat up around 1/2 tablespoon of oil in wok and fry all the other side ingredients until slightly soft, sprinkle a pinch of salt and mix well.
4. Whisk the slurry mixture together in a small bowl.
5. Assemble the spring roll one by one (see picture)
6. Pre-heat the oil for deep-frying in a small pot or a wok. When the oil is ready, place a chopstick in and there should be lots of small bubbles around it.
7. Slowly slide the spring rolls in and deep fry in small batches. Deep fry until the spring rolls become golden-brown and drain on a paper towel before serving.

You can serve along with some of your favourite sauces or Chinese black rice vinegar.