Traditional Spring Rolls

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
915
FAT
282%
CHOL
10%
SOD
24%

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Ingredients for 16 servings

4 cups shredded Chinese or Napa cabbage

2 tablespoons rice wine

1/2 teaspoon salt

6 tablespoons water

6 dried Chinese black mushrooms, softened in hot water, stems removed and caps shredded

1 tablespoon soy sauce

3 cups Chinese chives or scallion greens, cut into 1-inch sections

1/4 teaspoon freshly ground black pepper

1/4 cup flour

1 teaspoon water

1 teaspoon cornstarch

1 teaspoon sesame oil

1 tablespoon rice wine

4 cups fresh bean sprouts, rinsed lightly and drained

5 1/2 cups safflower or corn oil

1/2 cup safflower or corn oil

1 pound boneless center-cut pork loin

16 spring roll wrappers, or lumpia skins

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