Classic Spring Rolls...

Dim sum enthusiasts relish in spring roll offerings as well as families at home. While many chefs everywhere create new recipes, this classic Chinese version stand the tests of time...

Classic Spring Rolls
Makes 15 medium-sized rolls

5 dried shiitake mushrooms, hydrated in water for at least two hours, thinly sliced
1 tsp. canola oil
1/2 lb. boneless pork, slice into strips
2 green onions, thinly sliced
2 cups shredded cabbage (1/3 small cabbage) or 2 cups bean sprouts or half-and-half
1 medium carrot, shredded 
1/3 cup bamboo shoot strips
1/4 cup chicken broth or 1/4 cup water with 1 tsp. chicken seasoning powder
3 Tbsp. oyster sauce
2 tsp. soy sauce
1/8 tsp. ground white pepper
1 Tbsp. cornstarch dissolved in 2 Tbsp. water
15 medium-sized spring roll wrappers
1 egg, beaten
Cooking oil for deep-frying
Plum sauce for dipping

1) Place a skillet over high heat. Add oil and stir-fry pork for two minutes. Add mushrooms and remaining ingredients up to cornstarch; stir-fry for three minutes longer. Add cornstarch solution and cook, stirring until sauce boils and thickens. Remove from heat onto a plate to cool.

2) Remove the spring rolls wrappers from the packaging. Carefully peel off each skin (they stick together) and create a pile for the wraps. TIP: Place a damp cloth over them to prevent drying out and cracking.

There are many different sizes you can buy. Look in the freezer section.

3) Take one wrapper, place on a flat surface in a shape of a diamond and brush egg on the top triangle; mound two heaping Tbsp. filling across close to the bottom triangle. Fold bottom corner over filling to cover, roll up again, then fold over right and left corners. Roll over once more to enclose filling and fold over to seal. Cover filled spring rolls with a dry towel to prevent drying.

Wrap the sides straight to prevent open creases for oil to go in.

Roll tightly to encase filling.

4) When oil is ready, slide each spring roll carefully into the sauce pot one at a time. Deep-fry in batches until they are golden brown (do not over crowd), then drain on paper towel-lined plate. TIP: Oil is ready when you dip in a wooden skewer and small bubbles form on its side.

Smooth, light, crisp-crackly skin encasing tender vegetables and pork calls for Good Eats!

If you love spring rolls, you may also like: Egg Rolls and Pan-Fried Stuffed Beancurd Rolls. For a change of pace- a non-fried wrap and roll, try Vietnamese Fresh Shrimp and Pork Rolls. Happy four-bites eating!