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1
Shred vegetables to the same size and shape as bean sprouts.
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2
Heat 2 tbsp oil in wok and stir-fry vegetables for 1 minute.
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3
Add salt, sugar, light soy sauce, and rice wine.
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4
Stir-fry 2 minutes more; drain and cool.
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5
To make a spring roll, cut the wrapper in half diagonally.
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6
Place 1 tbsp of veggie mixture one-third of the way down the wrapper, then turn the wrapper so the small tip of the diagonal is pointing away from you.
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7
Fold the wide edge of the wrapper over the filling and roll over one time.
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8
Fold in the sides, and roll the wrapper away from you one time more.
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9
Brush the upper edge of the wrapper with cornstarch paste (to make cornstarch paste, simply mix 4 parts cornstarch to 5 parts cold water, and stir till dissolved).
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10
Finish rolling the spring roll, keeping it a bit tight.
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11
Sprinkle some flour on a baking sheet (to keep spring rolls from sticking), and rest the spring rolls there, flap side down, while you finish making the other rolls.
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12
To cook, heat the oil in a wok or fryer until hot, then reduce the heat to low.
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13
Fry the spring rolls in batches, making sure not to crowd, cooking until they are golden and crispy, about 2-3 minutes.
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14
Remove rolls from oil and drain on paper toweling.
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15
Serve hot with soy sauce, or sweet and sour and hot mustard, if desired.
