Directions:

1. Put 25 g (2 tbsp) of cooking oil in the pan and heat it. Add the shredded meat, shrimps and shredded bamboo shoots. Stir-fry slightly. Add the cooking wine, half of the salt, sugar, MSG and 50 g (3 tbsp) of water and cook well. Put in the cornstarch to thicken it. Put aside for later use.

2. Mix the flour with 300 g (3/5 cup) of water, add the remaining salt to give the flour paste elasticity. Heat a flat-bot-tomed pan on low heat and sprinkle some of the flour paste in the pan. Quickly turn the pan to shape the paste into a thin wrapping about 15 cm (6 inches) in diameter. When its sides roll up, remove it. Keep doing this to produce many spring roll wrappings.

3. Put the sauce in the center of wrapping, fold it once away from the side of the cook, fold both ends to the centr to form a long and wide strip. Apply a drop of the paste to seal the wrapping and a raw spring roll is made.

4. Put the oil in the pan and heat it to 135-200ºC (275-390ºF). Put in the rolls one by one and deep-fry them till they are golden brown.

Features: Crispy outside and tender inside.
Taste: Delicious and salty.