Spring Rolls

Directions

1. 1
   first make the doilys or wrappers for the spring rools.
2. 2
   if using the with eggs recipe make a batter with eggs water and flour beat until smooth.
3. 3
   grease a 7-inch skillet with a little oil, pour batter in and swish and pour off excess batter, leave wrapper in pan until it just sets, or solidifies.
4. 4
   remove and continue to the next doily.
5. 5
   if you are using the noegg recipe mix flour and water into a smooth thin batter.
6. 6
   same 7-inch lightly greased skillet.
7. 7
   use a pastry brush to make a 5-inch square rebrush if any holes appear heat until set remove and start on next wrapper.
8. 8
   wrappers may be made in advanse and frozen as long as cornstarch is used between them.
9. 9
   filling.
10. 10
    cut bamboo shoots into stripslengthwise and saute with 1 tbsp oil.
11. 11
    add bean sprouts and heat thoroughly.
12. 12
    add 2 tbsp soy sauce and cook for a few seconds more and remove from pan.
13. 13
    cut mushrooms into strips add mushrooms onion and 1 tbsp oil to reheated pan.
14. 14
    saute then remove form pan.
15. 15
    mix 1 tbsp soy sauce, sherry, 1 tbsp cornstarch, and 1 tsp salt dredge pork in soy sherry mixture.
16. 16
    reheat pan with 1 tbsp oil and saute pork.
17. 17
    add vegetables and ginger heat thoroughly then cool.
18. 18
    spread 1 1/1 tsp of mix on each wrapper about 1/3 from one edge.
19. 19
    roll to cover fold in sides and finish roll.
20. 20
    on top edge moistenwith mixture of 1 tbsp corn starch and 1/2 cup cold water.
21. 21
    to fry rolls heat deep fat frying oil to 390 and fry till brown and drain.
22. 22
    rolls can be frozen ahead as well.