Ingredients:
3/4 lb. spareribs
7 oz boneless pork, lean and fat
3 oz leek
1 TBS soy sauce
1 tsp brine
2 tsp rice wine
4 TBS cornstarch (cornflour) dissolved in 4 TBS water
2 eggs
5 tsp flour
4 cups vegetable oil
Directions:
Filling: First, cut the pork into thin slices, and then along the grain into matchstick-sized slivers.
Wash the leeks well and cut them into 1 1/2 inch sections, then separate them into slices and mix with the pork slivers. Set aside.
Heat 4 tbsp of oil in a wok to very hot (until the oil surface ripples).
Add the pork slivers, leeks, soy sauce, 1/2 tsp. brine, and rice wine, then stir-fry until the pork is cooked.
Stir the cornstarch-water mixture and add 1 TBS to the wok.
Cook, stirring until the sauce thickens.
Remove from the heat and set aside.
Pancakes: Beat the eggs and mix with the flour, 1/2 tsp. brine, and enough water to make a stiff batter.
Heat a pan and add just enough oil to barely film the surface.
Pour in half of the batter and rotate the pan so the batter forms a thin pancake.
Cook on one side until dry, then turn over and cook the other side just until dry.
Repeat the procedure for the other half of the batter.
Cut each pancake in half, then spread a thin layer of the dissolved cornstarch on the upper surface of each one.
Final Preparation: Place one of the wrappers on a clean surface with the straight edge facing you.
Place 1/4 of the pork and leek filling along the straight edge, leaving the farther half of the wrapper clear and leaving enough space on both sides to roll up the wrapper.
Turn the pancake away from you once so that the filling is encased in the wrapper.
Fold the 2 side flaps towards the center and continue rolling up the wrapper.
Seal with the dissolved cornstarch.
Repeat with the other 3 wrappers and the rest of the filling to make a total of 4 spring rolls.
Heat the oil in a wok over medium heat to 350 degrees F, or until a piece of scallion or ginger sizzles and moves around quickly when tossed into the oil.
Place the spring rolls in the oil one at a time and deep-fry until reddish-brown.
Remove and drain well.
Cut each spring roll into 5 equal portions, stack them in a dish, and serve.
