Chinese Spring Rolls

Ingredients: 550ml or 1 pint of vegetable cooking oil,
1 large cooked pork chop,
100g 4 oz cooked chicken,
5ml or 1 tsp soy sauce,
5ml or 1 tsp of sugar,
30ml or 2 tbsps sesame oil,
50g or 2 oz of bamboo shoots, cut and blanched,
50g or 2 oz of water chestnuts, chopped,
225g or 8 oz bean sprouts,
1 Chinese mushroom, soaked for 15 minutes in warm water, drained and thinly sliced 5ml (1 tsp) corn flour, combined with a little water 18 square rice paper, soaked for 5 minutes
Salt and freshly ground pepper ... to taste

Instructions:
Remove the pork from the bone and cut into thin slices. Cut chicken into thin slices. In a bowl, mix together the meats with the soy sauce, sugar and 15ml (1 tsp) sesame oil. Allow to marinate until required. Heat the remaining sesame oil in a wok and stir fry the bamboo shoots, water chestnuts, bean sprouts and mushroom for about 2-3 minutes, until tender. Then add the meat mixture and the marinade to the wok. Stir well and heat thoroughly. Stir in the corn flour paste to the wok and cook until the sauce has thickened. Place the contents into a bowl and allow to cool completely. This now forms the basis of the spring roll filling. Drain the rice paper sheets. Place a little filling on each of the sheets. Fold up the bottom half of each sheet from the corners, then fold over the side flaps, folding in the filling, brush the edges lightly with water to seal. Allow the rolls to dry before cooking. Place ½ litre of vegetable cooking oil in wok and allow to heat for about 3 minutes. Then place spring rolls in the wok and fry until the surface is light brown in colour. Turning once or twice but do not allow to over cook. The rolls can then be drained before serving with soy sauce.