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1
To prepare the filling, heat the oil in a large skillet over medium-high heat.
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2
Add the onion and garlic and cook, stirring constantly, for about 3 minutes, or until the onion is translucent and sweet smelling and the garlic is beginning to turn blond.
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3
Add the chicken and cook for 1 minute, or until halfway cooked.
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4
Mash, stir, and poke the meat with a spatula to break it into small pieces.
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5
Add the shrimp and cook for 30 seconds, or until it begins to turn color.
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6
Add the mushrooms, carrot, and green beans.
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7
Give the mixture a big stir and sprinkle in the salt, pepper, sugar, and fish sauce.
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8
Continue cooking, stirring constantly, for about 4 minutes, or until the meat is cooked through and the vegetables are tender.
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9
Transfer to a platter, spread it out, and set aside to cool completely before using.
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10
You should have about 3 cups.
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11
(The filling can be prepared up to 2 days in advance, covered, and refrigerated aft er cooling.
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12
Return to room temperature before wrapping.)
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13
Before assembling the spring rolls, line a baking sheet with parchment paper.
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14
For each spring roll, place a skin, smooth side down, on your work surface.
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15
Place a generous 2 tablespoons of filling slightly below the center of the skin.
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16
Brush some beaten egg on all of the exposed edges to ensure a good seal and roll to create a cigar shape, following the directions on page 75.
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17
Set the finished rolls, seam side down, on the prepared baking sheet.
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18
Cover with a kitchen towel to prevent drying.
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19
(To freeze, put them on the prepared baking sheet, about 1/2 inch apart, and slide them into the freezer.
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20
After they have hardened, about 1 hour, transfer them to a zip-top freezer bag and keep frozen.
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21
Fry them unthawed.
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22
They will take a little longer than 3 minutes but will be just fine.)
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23
To make the dipping sauce, combine the vinegar, soy sauce, and garlic in a communal dipping sauce bowl and set at the table.
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24
To fry, heat 1 inch of oil in a wok, saucepan, or deep skillet over medium-high heat to about 350F on a deep-fry thermometer.
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25
(If you dont have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if bubbles rise immediately to the surface and encircle the chopstick, the oil is ready.)
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26
Slide in a few spring rolls and fry, turning as needed, for about 3 minutes, or until golden brown.
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27
Remove from the oil and drain.
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28
Repeat with the remaining rolls.
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29
After all the rolls are fried, you can fry them again for 30 seconds at 350F to reheat, as necessary.
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30
Serve hot, whole or cut in half diagonally, with the sauce.
