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1
To make the filling, combine the sugar, the 1/2 teaspoon cornstarch, and the soy sauce in a bowl.
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2
Add the pork and shrimp and stir to coat well.
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3
Set aside.
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4
Put the remaining 1 1/2 tablespoons cornstarch into a small bowl and dissolve it in 3 tablespoons of the reserved mushroom soaking liquid.
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5
(Use water or stock if you mistakenly discarded the liquid.)
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6
Set aside.
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7
Heat 1 1/2 tablespoons of the oil in a large skillet over high heat.
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8
Add the ginger and garlic and cook, stirring constantly, for about 30 seconds or until fragrant.
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9
Remove the garlic and ginger with a slotted spoon and discard.
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10
Add the pork and shrimp mixture, stirring constantly to separate the pork into shreds and shrimp into nuggets, and cook just through, about 1 1/2 minutes.
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11
Transfer to a platter.
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12
Add the remaining 1 1/2 tablespoons oil to the skillet.
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13
When the oil is hot, add the mushrooms, bamboo shoots, bean sprouts, and salt.
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14
Cook, stirring constantly, for about 5 minutes, or until the bean sprouts are soft and just cooked through.
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15
The mixture will be about half of the original volume.
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16
Return the pork and shrimp to the skillet and stir to combine.
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17
When heated through, about 45 seconds, lower the heat slightly.
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18
Give the cornstarch mixture a stir and pour over the filling mixture.
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19
Cook for about 30 seconds, to bind the mixture.
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20
Transfer to a platter and spread out.
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21
Set aside to cool completely before using.
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22
You should have about 3 cups.
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23
(The filling can be prepared 2 days in advance, covered, and refrigerated after cooling.
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24
Return to room temperature before wrapping.)
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25
Before assembling the spring rolls, line a baking sheet with parchment paper.
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26
For each spring roll, place a skin, smooth side down, on your work surface.
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27
Place a generous 2 tablespoons of filling slightly below the center of the skin.
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28
Follow the directions on page 75 to create a cigar shape.
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29
Before folding in the sides, brush some beaten egg on all of the exposed edges to ensure a good seal.
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30
Set the finished rolls, seam side down, on the prepared baking sheet.
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31
Keep them covered with a kitchen towel to prevent drying.
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32
(To freeze, put them on a baking sheet, about 1/2 inch apart, and slide them into the freezer.
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33
After they have hardened, about 1 hour, transfer them to a zip-top bag and keep frozen.
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34
Fry them unthawed.
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35
They will take a little longer than 3 minutes but will be just fine.)
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36
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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37
(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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38
Slide in a few spring rolls and fry, turning as needed, for about 3 minutes, or until golden brown and very crisp.
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39
Remove from the oil and drain.
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40
Return the oil to temperature, then repeat with the remaining rolls.
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41
After all the rolls are fried, you may refry them for 30 seconds in 350F oil to quickly reheat.
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42
(Alternatively, keep the rolls in a warm oven during frying.)
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43
Serve the spring rolls hot, whole or halved diagonally, with the vinegar as a dipping sauce.
