MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: Sring Rolls
  Categories: Dim sum, Snacks, Chinese
       Yield: 12 Snacks
       8 oz Spring roll pastry
            Squares or circles
       1    Egg, beaten
       3    Chinese dried mushrooms
       2 oz Carrot or canned
            -bamboo shoot
       3 oz Cha Shiu or cooked
            -ham, shredded
            Salt and pepper
       3 oz Uncooked boneless
            -chicken, shredded
       3 oz Uncooked lean
            -boneless pork, shredded
       1 ts Sugar
       1 ts Light soy sauce
       1 ts Dry sherry
     1/4 ts Sesame oil
       2 ts Cornflour
       2 tb Water
       2 tb Oil plus oil for
            -deep frying
       8 oz Bean sprouts
   First prepare the filling: soak the mushrooms in cold water for 10
   minutes, then drain and steam them for 15 minutes over boiling water.
   Cook the carrot in boiling salted water then drain and shred it.
   Alternatively shred the bamboo shoot. Shred the mushrooms Season the
   shredded chicken and pork to taste. Mix these ingredents and add a
   pinch of sugar and a few drops of soy sauce, sherry and sesame oil;
   and 1/2 teaspoon of the cornfiour. Blend the remaining cornflour with
   the water. Heat the oil in a wok or frying pan, then add the shredded
   meats, Cook until browned. Add the mushrooms carrot, bean sprouts,
   cha shiu or ham and all the remaining filling ingredients lncluding
   the cornfiour mixture. Bring just to the boil and simmer for 2
   minutes. Cool Lay a piece of pastry flat on the work serface and
   place a little filling in the middle. Brush the edges with egg, then
   fold thesides over and roll up from one end to seal. Make sure the
   edges are well sealed. Heat the oil for deep frying to 190 c/375 F.
   Cook the rolls until golden, drain and serve hot.