Crispy Cantonese Spring Rolls

Rehydrate Dried Shiitake Mushrooms in warm water for 30 minutes. Once softened, squeeze out excess water, remove stems, and thinly slice the mushroom caps. Drain Canned Bamboo Shoots and julienne them. Shred Napa Cabbage and julienne Carrot. Finely mince Ginger and Garlic. Chop Scallions, reserving a small portion for garnish if desired. Peel and devein Shrimp, then chop into small pieces.

Heat 15 grams of Vegetable Oil in a wok over high heat until shimmering. Add minced Ginger, minced Garlic, and half of the chopped Scallions, stir-frying until fragrant, about 30 seconds.

Add Ground Pork and chopped Shrimp to the wok. Stir-fry, breaking up the pork, until it is mostly cooked through and the Shrimp turn pink, about 3-4 minutes.