1/2 lb. breast of pork
4 lg. mushrooms, shredded
1/2 stalk spring onion, shredded
1 bamboo shoot, shredded
1 tsp. flour
1/4 tsp. salt
2 tsp. soy sauce
1 tsp. cooking wine
1 tbsp. oil
1/4 c. stock
1/2 tsp. starch
20 spring rolls

Add salt and flour to pork and mix. Heat oil in wok. When hot, fry onion slightly; add mushrooms, bamboo shoot, 1 teaspoon soy sauce and fry 3 minutes. Transfer mixture onto a plate. Place more oil in wok, fry pork with wine and 1 teaspoon soy sauce. Mix well; add other ingredients with starch mixed with stock. This is the filling; put aside and cool. In each roll put 2 tablespoons mixture. Roll up lengthwise and seal the ends with starch and water mixture. Deep fry to golden brown.