6 oz. lean pork (or ham or roast pork)
4 oz. shrimp, shredded
1/2 cabbage or bean sprouts
2 oz. spring onion, shredded
20 pieces spring roll skins
6 c. oil
1/2 tbsp. soy sauce to marinate pork
1 tsp. cornstarch to marinate pork
1/4 tsp. salt to marinate shrimp
1 tsp. cornstarch to marinate shrimp
1 tbsp. soy sauce
1 tsp. salt
1/2 c. sour stock
1 tbsp. cornstarch to make paste
1 tbsp. cold water to make paste
1 tbsp. flour

Cut pork into string shapes, marinate with soy sauce and cornstarch. Shred cabbage into string shapes about 1 1/2 inch long.

Heat 5 tablespoons oil in fry pan, stir fry pork about 1/2 minute, drain and put aside. Use same oil to fry shrimp until well done. Remove to bowl with pork. Add the shredded cabbage to fry pan, stir fry a moment, add soy sauce, salt and soup stock, cover with lid and cook about 2 minutes. Then add pork and shrimp, salt and spring onions, stir fry about 1/2 minute over high heat, stir in cornstarch paste until thickened and remove to another bowl.

Brush outer edge of skin roll with flour paste (to 1 tablespoon flour, add 1 1/2 tablespoon water). Place 2 tablespoon filling on the spring roll skin, about 1 inch from the edge that is toward you, roll once or twice, then fold right side toward center, then left side toward center, continue rolling into a tight roll.

Place side with edge showing face down to hold shape until time for frying. Fry in oil in hot pan about 10 rolls at a time. Using high heat, fry about 3 minutes until golden brown. Serve with soy sauce and brown vinegar.