A good Chinese spring roll recipe calls for 2 pounds of lean ground pork plus a marinade. The pork marinade is: 2 tablespoons of cornstarch, 2 tablespoons of rice wine vinegar, 2 tablespoons of dry sherry and 1 teaspoon salt.
Ingredients for the vegetable filling are: 10 to 12 cups of shredded cabbage, 12 ounces of shredded carrots, 1 8-ounce can of bamboo shoots, drained and shredded, 8 to 10 dried shiitake mushrooms, rehydrated and 1 bunch of scallions, thinly sliced. The binder for the filling calls for 2 tablespoons of cornstarch, 1 teaspoon of sugar, 1/2 teaspoon white pepper, 1 to 2 teaspoons of sesame oil, 4 tablespoons of soy sauce and 1 to 2 tablespoons of dry sherry. The recipe calls for 50 spring roll wrappers. The sealer is 4 tablespoons of flour and 6 tablespoons of water. One quart of vegetable oil is required for frying.
Mix the marinade ingredients, add pork, and let marinate for 20 minutes at room temperature. Sauté the cabbage and carrots in 1 to 2 tablespoons of oil or steam them. Spread them on a cookie sheet, and refrigerate until cold. Sauté the meat until dry, then chill. Stir together the cooled meat, the binder mixture, and the vegetables. Mix well. Make sure the filling is cool.
Combine the flour and water until smooth. Fill the wrappers, using flour and water to seal. Heat the quart of oil to 350 degrees Fahrenheit in a wok, and add the rolls one at a time.