3 large dried Chinese mushrooms
350 g (12 oz) lean, boneless pork
200 g (7 oz) flour plus extra for coating
150 g (5 oz) canned bamboo shoots
3 tablespoons oil plus oil for deep frying
3 tablespoons soy sauce
6 tablespoons chicken stock
1 teaspoon cornflour
150 ml (1/4 pint) boiling water
1 egg plus 1 egg white
1. Soak the mushrooms in hot water for 2 hours, then cut them into fine strips. Slice the meat 1 cm (1/2 in) thick and coat each slice in flour. Cut the bamboo shoots into strips.
2. Heat 2 tablespoons of oil, quickly fry the mushrooms and bamboo shoots, pour on the soy sauce and braise for 3 minutes.
3. Brown the meat in a little oil, stir in the stock, season with salt and stir in the vegetables.
4. Dissolve the cornflour in a little cold water and use to thicken the meat and vegetables. Leave to cool.
5. Stir the boiling water into the flour and work in the egg.
6. Roll the dough into 8 very thin sheets and divide the filling between them. Fold over the edges and roll up. Brush the end with egg white and press firmly into place.
7. Heat the oil for deep frying to 160°C (325°F) in a deep fryer. Fry the rolls one at a time for 4-6 minutes each side, until golden brown.