APPETIZERS: Spring rolls have to be one of the best crowd-pleasers around. It is very easy to whip up a pile at home.

SPRING ROLLS:

12 to 14 spring-roll skins (available at Chinese grocery stores) or rice paper

1 beaten egg                                                                

cooking oil

filling:

    ½ lb. pork                                                   

    4 dried black mushrooms               

    2 cups bean sprouts                                    

    4 green onions, trimmed and sliced

    ½ cup each shredded bamboo shoots & carrots      

    1 cup cooked shrimp

                   

seasoning:

    2 tsp. each light soy sauce & rice wine or dry sherry

    ½ tsp. salt + 2 tsp. sugar                                                      

    1 tbsp. oyster-flavoured sauce                                

    1 tsp. sesame oil

    2 tsp. tapioca or cornstarch mixed with ½ cup cold water

Soak mushrooms in hot water until very soft and cut into thin strips.  Thinly slice pork across the grain, then cut slices into strips.  In wok or non-stick saucepan over high heat, heat 1 tbsp. oil until hot; and cook pork strips for 2 minutes. Add shrimp and vegetables and toss together for another couple of minutes more. Add seasoning ingredients and mix in well. Add in starch solution and bring mixture to a boil. Cook and stir until well thickened. Transfer mixture to a bowl to cool.

Use 1 spring-roll skin at a time while covering the rest with a damp paper towel to prevent drying out. Put enough filling in centre of each skin. Fold top corner over filling, roll up once; then fold left and right corners over the middle. Dab a little egg on the open flap, stick it on the parcel and finishing with open end tucked underneath. Repeat process to make rest of rolls.

Heat enough oil in wok over high heat until tested hot enough. Deep fry spring rolls, a few at a time, turning over half way through cooking, for 3 to 4 minutes or until golden and crisp.  Drain on paper towels and serve hot.