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Yan's Spring Rolls

Makes: 5 servings

Ingredients:

5 dried black mushrooms
2 Tbsps. cooking oil
2 eggs, lightly beaten
1/2 lb. ground pork
2 green onions, cut into 1-inch slivers
1 cup shredded Napa cabbage
1 cup fresh bean sprouts
1/4 cup julienned canned bamboo shoots
1/4 cup chicken broth
2 Tbsps. oyster sauce
2 tsps. soy sauce
1/8 tsp. ground white pepper
1-1/2 tsps. cornstarch
10 spring roll wrappers
1 egg white, lightly beaten
cooking oil for deep-frying
bottled sweet and sour sauce

Cooking:

1. Soak mushrooms in warm water to cover until softened, about 20 minutes; drain. Discard stems and thinly slice caps.

2. Place a wide frying pan over medium heat until hot. Add 1-teaspoon oil, swirling to coat sides. Pour in eggs and cook until lightly browned on bottom and set on top, about 1 1/2 minutes. Remove from pan and let cool; cut into thin strips 1 inch long.

3. Place a wok over high heat. Add remaining oil, swirling to coat sides. Add pork; stir-fry for 2 minutes. Add mushrooms and remaining filling ingredients except cornstarch solution; stir-fry for 2 minutes longer. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Remove from heat; stir in omelet strips. Cool.

4. Make each spring roll: Mound 2 heaping tablespoons filling across wrapper. Fold bottom corner over filling to cover, and then fold over right and left corners. Roll over once to enclose filling. Brush sides and top of triangle with egg white. Fold over to seal. Cover filled spring rolls with a dry towel to prevent drying.

5. In a wok or 2-quart saucepan, heat oil for deep-frying to 360˚F. Deep-fry spring rolls, a few at a time, turning occasionally, until golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Serve with sweet and sour sauce.

Adapted from Martin Yan’s Quick and Easy (Chronicle Books)
Copyright Yan Can Cook Group 2005