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.
