The secret to making the perfect spring roll is having the oil hot enough, but not too hot. Make sure you heat it to 360 degrees rapidly. Serve the spring rolls hot with a dipping sauce. You can make your own spring roll dipping sauce, but any bottled sauce works, too.
Preparation time: 1 hour
Cooking time: 18 minutes
Yield: 12 spring rolls
6 dried black mushrooms
2 tablespoons cooking oil
1/2 pound boneless pork
2 green onions
2 tablespoons oyster-flavored sauce
1/8 teaspoon white pepper
1/4 cup chicken broth
1 cup bean sprouts
1 1/2 teaspoons cornstarch
12 spring roll wrappers
Cooking oil for deep-frying
Soak the mushrooms in warm water until softened, about 20 minutes.
Cover the mushrooms completely with the water.
Drain the mushrooms, discard the stems, and thinly slice the caps.
Finely julienne the pork.
Shred the cabbage and coarsely chop the green onions.
Place a wok over high heat until hot.
Add the cooking oil, swirling to coat the sides.
Add the pork; stir-fry for 2 minutes.
Add the mushrooms and 1 cup cabbage; stir-fry for 2 minutes.
Add the green onions, oyster-flavored sauce, and white pepper; cook for 1 minute.
Add the chicken broth and the bean sprouts; stir to coat.
Dissolve the cornstarch in 1 tablespoon water.
Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
Remove from the heat and cool.
Mound 2 heaping tablespoons filling across a wrapper.
Fold the bottom corner over the filling to cover and then fold over the right and left corners.
Roll over once to enclose the filling.
Brush the sides and top of the triangle with water, then fold over to seal.
While filling the remaining spring rolls, cover the filled spring rolls with a dry towel to prevent drying.
In a wok, heat the cooking oil for deep-frying to 360 degrees.
Carefully lower the spring rolls, several at a time, into the hot oil with a slotted spoon.
Deep-fry, turning occasionally, until golden brown, 2 to 3 minutes.
Remove with a slotted spoon; drain on paper towels.