• 2 dried black mushrooms
  • 3 tbsp. vegetable oil
  • 1 green onion (white part), finely chopped
  • 1/4 c. cooked and peeled shrimp
  • 1/4 c. shredded Chinese Barbecued Pork
  • Vegetables:
  • 2 stalks celery, diagonally sliced and shredded
  • 1 sm. head regular cabbage, shredded
  • 1 1/2 c. bean sprouts
  • 1/2 c. shredded bamboo shoots
  • Seasonings:
  • 2 tbsp. dry sherry
  • 1 tsp. salt
  • Pinch white pepper
  • Pinch Chinese five-spice
  • Dash sesame oil
  • 12 spring roll wrappers
  • Beaten egg
  • Vegetable oil, for deep frying


Soak mushrooms in warm water for 20 minutes; drain, remove stems, and shred. To Stir-Fry, set wok (or wide frying pan) over high heat for 1 minutes until hot. Add oil and swirl to coat sides. When oil is hot, add green onion and cook until fragrant. Add shrimp and pork; cook 2 minutes. Stir in VEGETABLES, sprinkle with SEASONINGS, mix well, and continue stir-frying for 3 minutes longer. Remove from heat to test for doneness. (Bean spouts should be slightly wilted yet still crunchy). Return to heat, add sesame oil, and toss gently. Pour into colander to drain; let cool. To assemble, place wrapper with one point toward you. Moisten upper edges with egg. Spoon about 3 tablespoons filling in center of wrapper and fold bottom up and over filling to cover. Fold over left and right corners so they meet in the center. Then, roll up, jellyroll-style, sealing final corner. Repeat with remaining wrappers; cover with plastic wrap as you go to prevent drying. To deep fry, heat 4 cups oil in wok (or electric deep-fat fryer) to 350 degrees. Carefully put 4 or 5 rolls in oil and deep-fry for 3 to 4 minutes or until golden brown on all sides. Remove and drain on paper towels. Check to see that oil temperature is 350 degrees before doing next batch. To serve, cut rolls into thirds. Serve with hot mustard and dipping sauces at the table.

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Submitted 6/13/05.
Source: Cookbook USA
Submitted By: Ruth A. Burbage
Spring Rolls