GETTING READY:

1.Soak mushroom in water for 1 hour. Once done, drain well and mince.

MAKING:

2.In a bowl, combine soy sauce, cornstarch, ginger, garlic, sugar, salt, pepper and mix well. Set aside.

3.Heat oil in a skillet and sauté celery and onions for 60 seconds. Add pork with prepared mixture and add to wok. Sauté until pork gets well cooked. Transfer to a platter and allow to cool.

4.Add cabbage to the leftover liquid in skillet. Oil can be added if required. Saute until softened.

5.Turn off heat and add flour, water chestnuts and minced mushrooms. Transfer the mixture to a bowl.

6.Refrigerate the meat mixture and cabbage mixture until cool. Mix together before making rolls.

7.Make rolls by placing filling mixture inside and seal as shown in the video.

8.Heat oil in a skillet to 365F and deep fry rolls for 1-2 minutes until golden brown.

9.Drain excess oil using paper towels.

SERVING:

10.Serve with desied dip and enjoy!