Ingredients

Method

1. 1

   Mince the garlic cloves.

2. 2

   In a large mixing bowl, combine the ground pork and minced garlic.

3. 3

   Add the sliced green onions to the bowl.

4. 4

   Grate the carrot and add it to the bowl.

5. 5

   Season the mixture with oyster sauce, sesame oil, chicken powder, black pepper, salt, sugar, and Shaoxing wine.

6. 6

   Add potato starch to absorb moisture.

7. 7

   Add the black fungus and mung bean vermicelli to the mixture.

8. 8

   Mix all ingredients thoroughly with your hands until well combined. The mixture should be relatively dry.

9. 9

   To assemble the spring rolls, place a wrapper on a flat surface with the glossy side down.

10. 10

    Place a spoonful of the filling in the center of the wrapper.

11. 11

    Fold the bottom corner over the filling, then fold in the two side corners to create an envelope shape.

12. 12

    Use a slurry of potato starch and water to seal the top corner.

13. 13

    Roll the spring roll tightly to close. Repeat with the remaining filling and wrappers.

14. 14

    Heat cooking oil in a large wok or deep pan.

15. 15

    Carefully place the spring rolls into the hot oil and fry until they are golden brown and crispy.

16. 16

    Remove the spring rolls from the oil and let them drain on a wire rack or in a colander.

17. 17

    Serve hot with your favorite dipping sauce.