Spring Rolls

Heat 15 grams of Vegetable oil in a wok over medium-high heat until shimmering. Add the minced Ginger and minced Garlic and stir-fry until fragrant, about 30 seconds.

Add the minced Pork shoulder and minced Shrimp to the wok. Stir-fry, breaking up the pork, until the Pork shoulder is no longer pink and the Shrimp turns opaque, about 3-4 minutes.

Add the shredded Napa cabbage, julienned Carrot, thinly sliced Dried shiitake mushrooms, and julienned Canned bamboo shoots to the wok. Stir-fry for 3-5 minutes until the vegetables begin to soften.