Ingredients: 

Pork marinade:

225 g minced pork

1/4 tsp salt

1/2 tsp sesame oil

1 tsp Chinese cooking wine

1/2 tsp cornstarch

1/4 tsp white pepper

Filling:

2 tbsps oil

1 clove garlic (minced)

7 shiitake mushrooms

2 medium carrots

1/2 medium napa cabbage

2 packs of vermicelli noodles

1 cup bean sprouts

1 tbsps Chinese cooking wine

2 tbsps light soy sauce

1 tsp sesame oil

1 tsp salt

1/8 tsp white pepper

1/4 tsp sugar

Corn starch slurry (2 tbsps cornstarch and 2 tbsps of cold water)

For wrapping:

1 package of spring roll wrappers

Corn starch slurry (2 tbsps cornstarch and 2 tbsps of cold water)

Instructions: 

1. Marinate minced pork with salt, sesame oil, Chinese cooking wine, cornstarch and white pepper, set aside for 30 mins
2. Cut the vegetables to approximately the same size.
3. Add garlic to oiled pan, then brown the pork, add mushrooms, carrots, cabbage, Chinese cooking wine, bean sprouts, and cooked vermicelli noodles
4. Add soy sauce, sesame oil, salt, white pepper and sugar.  Simmer until cabbage is wilted. Add corn starch mixed with water to thicken.
5. Let filling cool to room temperature then put in the fridge for 20 mins.
6. Use two tbsps of mixture, roll it over once and fold over both sides, continue rolling, add cornstarch water to seal it.
7. Deep fry in 365°F oil until crispy and golden brown.