Ingredients:
1 tablespoon oil
2 cups your choice of meat
(cooked ham, Chinese barbecued pork, raw pork, or raw chicken, cut
julienne; you can also add tiny shrimp or leave out the meat
entirely and substitute more vegetables)
6 Chinese dried black
mushrooms, soaked to reconstitute, then cut julienne
1/2 cup
bamboo shoots, cut julienne
1 cup mung bean sprouts
1 small
carrot, shredded
1-1/2 cups Chinese or regular green cabbage,
shredded
2 scallions, shredded
1/4 cup chicken broth (or
vegetarian broth for a vegetarian version)
2 tablespoons oyster
sauce
2 teaspoons sugar
2 teaspoons cornstarch (corn
flour)
1 package spring roll or egg roll wrappers, thawed if
frozen
1 egg, beaten
4 cups oil for deep-frying
plum sauce for
dipping
Directions:
1. Prepare filling: Heat oil in a wok. Add meat and
stir-fry briefly (until cooked through, if raw). Add vegetables and
stir-fry about 2 minutes. Combine chicken broth, oyster sauce,
sugar, and cornstarch. Add to wok and stir-fry until sauce thickens.
Let filling cool before filling spring rolls (refrigerate if you're
in a hurry).
2. To prepare each spring roll: Position one wrapper
like a diamond with one point facing you. Place about 2 tablespoons
of filling in a log shape across the bottom about 2" from the lowest
corner. Fold the bottom corner up over the filling and tuck it
behind the filling. Roll the packet up once to enclose the filling
securely. Moisten the three remaining corners of the wrapper with
beaten egg. Fold the left and right corners to the center and press
down firmly to seal, forming an envelope. Finish rolling up, sealing
the top corner. Repeat with remaining packets.
3. (Spring rolls may be prepared a few hours ahead and
refrigerated, covered with plastic wrap, until ready to cook. Make
sure they do not touch each other or the dough will stick together.)
4. In a deep-fryer or wok, heat 4 cups of oil to 360
-375 degrees F. Deep-fry spring rolls a few at a time, until crisp
and golden. Drain on paper towels. Serve the spring rolls hot, whole
or cut in thirds, with plum sauce as a dip.
