Technical Stages :

• Wrapping:
• Sift the flour into a large bowl. Add the salt. Form a well and break an egg into it. Start mixing and add the water until you obtain a smooth dough. Transfer this dough onto a counter floured with cornstarch.
• Thoroughly knead the dough for 10 minutes until it becomes smooth and non-sticky. Cover and let sit for 30 minutes.
• Form a cylinder of dough and cut in 5 cm-thick (1,97 inches) slices. Flour with cornstarch, flatten with the hand and roll out with a rolling pin into really thin pancakes.
• Flour and stack them. Cover with a wet cloth.
• Stuffing:
• Cut the pork into thin slices, then into strips. Cut the ginger and bamboo shoots into thin strips as well. Soak the mushrooms in water for 25 minutes. Drain the mushrooms, press them and cut them into thin strips.
• Cut the onions in two and then in 1 cm (0,39 inch) pieces. Heat up 3 tablespoons oil in a pan. Add the ginger, mushrooms and meat, salt. Sauté over strong heat for one minute, stirring. Add the onions, bamboo shoots, bean sprouts, soay sauce, and cook for one additional minute.
• Pour the cornstarch dissolved in 2 tablespoons cold water. Mix. Transfer to a bowl and let cool.
• Setup:
• Put a wrapper on the counter and put two tablespoons of stuffing in the middle of it. Fold into a roll. Prepare the other rolls the same way.
• Cooking:
• Heat up the frying oil and deep the rolls 3 or 4 at a time. After 5 minutes the rolls will be golden. Put on a paper towel to dry them. Eat while it is still cold and crunchy.
• Note:
• It is possible to keep them for 30 minutes inside a warm oven.