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1
first make the doilys or wrappers for the spring rools.
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2
if using the with eggs recipe make a batter with eggs water and flour beat until smooth.
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3
grease a 7-inch skillet with a little oil, pour batter in and swish and pour off excess batter, leave wrapper in pan until it just sets, or solidifies.
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4
remove and continue to the next doily.
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5
if you are using the noegg recipe mix flour and water into a smooth thin batter.
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6
same 7-inch lightly greased skillet.
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7
use a pastry brush to make a 5-inch square rebrush if any holes appear heat until set remove and start on next wrapper.
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8
wrappers may be made in advanse and frozen as long as cornstarch is used between them.
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9
filling.
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10
cut bamboo shoots into stripslengthwise and saute with 1 tbsp oil.
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11
add bean sprouts and heat thoroughly.
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12
add 2 tbsp soy sauce and cook for a few seconds more and remove from pan.
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13
cut mushrooms into strips add mushrooms onion and 1 tbsp oil to reheated pan.
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14
saute then remove form pan.
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15
mix 1 tbsp soy sauce, sherry, 1 tbsp cornstarch, and 1 tsp salt dredge pork in soy sherry mixture.
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16
reheat pan with 1 tbsp oil and saute pork.
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17
add vegetables and ginger heat thoroughly then cool.
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18
spread 1 1/1 tsp of mix on each wrapper about 1/3 from one edge.
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19
roll to cover fold in sides and finish roll.
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20
on top edge moistenwith mixture of 1 tbsp corn starch and 1/2 cup cold water.
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21
to fry rolls heat deep fat frying oil to 390 and fry till brown and drain.
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22
rolls can be frozen ahead as well.
