6 oz. lean beef or pork
4 oz. shredded shrimp, optional
1/2 lb. cabbage
2 oz. spring onion
20 spring roll skins
6 c. oil

TO MARINATE MEAT:

1/2 tbsp. soy sauce
1 tsp. cornstarch

TO MARINATE SHRIMP:

1/4 tsp. salt
1 tsp. cornstarch
1 tbsp. soy sauce
1 tsp. salt
1/2 c. soup stock

TO MAKE PASTE:

1 tbsp. cornstarch
1 tbsp. cold water

1. After cutting the meat into string shapes, marinate with soy sauce and cornstarch. In another bowl, marinate shrimp with salt and cornstarch. Shred cabbage into 1 1/2 inch strips.

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

3. Place 2 tablespoons filling on skin, about 1 inch from edge that is toward you, roll once, then fold right side then left side toward center, continue rolling into a tight roll. Brush outer edge of skin with flour paste. Place this side face down to hold tightly and to keep its shape until frying.

4. Heat the oil and deep fry spring rolls ten at a time. Use high heat, fry about 3 minutes or until golden. Serve with soy sauce and brown vinegar.