Shanghai deep-fried spring rolls

• spring roll wrappers
  

for fillings:

• napa cabbage, sliced
  
• winter bamboo shoots, sliced
• shiitake mushrooms, sliced
• dried tofu thread, soaked in water for 30 minutes
• dried shrimp, soaked in coking wine for 30 minutes
  
• Shao-xing coking wine
  
• soy sauce
  
• salt and pepper
  
• 1 tbls tapioca flour, mixed with 2 tbls water
  

for the dipping sauce

• 1 tsp sugar
• 2 tbls Zheng-jian rice vinegar
  
• 1 tsp soy sauce
  
• 1 tsp sesame seeds
  

1. heat some cooking oil in a pan, add shiitake, cook for a minute
   
2. add cooking wine and soy sauce, cook till shiitake become soft
3. add bamboo shoots to the pan, mix and cook for 2 minutes
   
4. add dried tofu thread, cabbage, and dried shrimp to the pan, season with salt and pepper
   
5. mix and cook for 5 minutes, stir in tapioca flour mixture
   
6. put the cooked fillings in a bowl to chill in the refrigerator
7. when the fillings are chilled, make spring rolls with the wrappers
   
8. heat the cooking oil in a deep-trying pan, over medium heat add rolls to the pan, fry till golden brown.
   
9. mix ingredients for the dipping sauce
10. serve spring rolls hot with the dipping sauce

tips:

• chill the fillings to get a moist but not watery consistency.
• put the fillings in diagonal position on the square wrapper to make a tight roll.
  
• keep the oil medium to high heat when deep-frying, make sure the wrapper layer gets crispy fast while the oil does not penetrate to the filling.