24 oz. pumpkin
4 Chinese dry mushrooms
1 spring onion
4 oz. minced pork
3 tbsp. peanut oil
8 spring roll skins
1/2 tsp. salt
A dash of white pepper powder

1. Remove skin, seeds, and pulp from the pumpkin. Cut the flesh into big serving pieces and steam them over hot water until tender.

2. Soak dry mushrooms until soft; remove their stalks, wash them clean, and chop them; chop spring onion.

3. In hot peanut oil, fry spring onion, dry mushrooms, and minced pork in turn, then season them with salt and pepper. Reduce the fire to mild heat; add the steamed pumpkin to mix well. Take the mixture out and divide it into 8 equal portions, cooling them for use.

4. Spread each spring roll skin flat; put 1 portion of the (3) on the side near the body; roll the skin forward twice. Fold both sides in, then continue to roll and seal it with thick flour paste. Make all the rolls in the same way.

5. Heating oil to medium heat, put the (4) in, deep-fry them until the skins turn golden yellow. When deep-frying, push them gently with long chopsticks to cook them evenly and thoroughly.