10 oz. pork loin (thin string shape
4 oz. shrimp (shelled)
1/2 lb. cabbage, shredded
6 oz. bean sprouts
Spring roll skins
1 tbsp. cornstarch
3 tbsp. water
Deep fried oil
1/2 tbsp. soy sauce
1 tsp. cornstarch
1/2 tsp. salt
1 tsp. cornstarch
1 tbsp. soy sauce
1 tsp. salt
1/4 c. water

Make paste.

To marinate pork.

To marinate shrimp.

Heat 2 tablespoons oil, stir fry pork, until cooked, add shrimp. Remove into bowl. Cook cabbage and bean sprouts in the same frying pan. Add soy sauce, salt, water and add meat, then thicken. Cool the filling before wrapping.

Place 2 tablespoons filling on the shrimp, roll skin, wrap TIGHT, deep fry until golden brown. Serve with sweet and sour sauce and mustard sauce.

SWEET AND SOUR SAUCE FOR SPRING ROLLS:

2 tbsp. vinegar
8 tbsp. sugar
1/2 c. catsup
1/4 c. water
1/2 tsp. salt
1 tsp. sesame oil

Boil in the same pan, then thicken. Make ahead and refrigerate.

MUSTARD: Use mustard powder and stir in some water.