Mix the chicken or pork with the marinade ingredients and set aside for about 30 minutes.
Sauté the chicken (or pork) over high heat in 2 tablespoons of oil, and add the garlic, shiitake mushrooms and carrots. Stir fry for about a minute, and add the bamboo shoots, Napa cabbage, and Shaoxing rice cooking wine. Continue stir frying for a minute. Lower the heat.
Stir in the sesame oil, soy sauce, salt, white pepper, and sugar.Simmer for 3 to 5 minutes and stir in the diluted cornstarch to thicken the filling.
Let filling cool for a few minutes in the wok or pan, then place into the refrigerator to cool further, at least 30 minutes, which will help firm up the filling and facilitate the wrapping.
Place a wrapper on the counter top so that one of the corners is facing toward you. Use about two tablespoons of the mixture per spring roll, and place the filling about 2 inches from the corner that is closest to you.
Roll it over once, and fold over both sides toward the center. Continue rolling it into a cylinder shape. With your finger, brush some of the cornstarch water onto the corner of the wrapper that is farthest from you in order to seal it.
Repeat to make about 20 spring rolls and place each of them on a tray.
Fill a small pot with vegetable oil. Heat the oil over medium heat until it reaches 350 F. Gently add the spring rolls one at a time, frying in small batches of 3-4 until golden brown, then transfer them to a plate lined with paper towel.
Dilute sugar in hot water, then add soy sauce.
Serve the spring rolls right away with the dipping sauce.
Wild Thymes Cooking 