1/2 lb. minced pork
3 teaspoons cornstarch
1 teaspoon dark soy sauce
8 oz. baby shrimp
1 teaspoon Shao Hsing wine or white wine
2 tablespoons vegetable or corn oil
1/2 cup shredded bamboo shoots
8 oz. shredded carrots
1/2 cup chicken broth
1/2 lb. fresh bean sprouts
2 cups finely shredded chopped Chinese celery cabbage or Napa cabbage
20 square spring roll skins (available in Chinese supermarkets — ask for Shanghai spring roll skins)
1 beaten egg for sealing
1 quart vegetable, corn, or peanut oil for deep frying