SPRING ROLLS

Toss the pork with the cornstarch in a bowl. Cover and reserve. Heat the wok over high heat and then add 1 T. peanut oil. Allow oil to heat then add the ginger. Stir fry for 1 minute. Add the shrimp and cook until pink. Remove and keep warm. Add another 2 T. peanut oil to the wok. Heat for a few seconds and add the pork. Stir fry for about 2 minutes. Lower the heat and add the mushrooms. Stir fry for another 1 to 2 minutes. Remove with slotted spoon and add to the shrimp. Add 2 T. peanut oil to wok and allow it to heat. Add the leeks and bean sprouts. Stir fry for 1 minute then return the shrimp/pork mixture to the wok. Stir fry briefly and add the soy sauce. Remove wok from heat and using a slotted spoon, transfer the mixture to paper towel to drain. Place in bowl and cool to room temperature.

Place 3 to 4 T. Of the filling in the center of the wrapper. Mold the filling into a 4 inch long sausage shape running diagonally across the wrapper. Wrap one of the large triangular sections of the wrapper around filling. Fold the two shorter sections over the filling, pushing corners down to secure them. Lightly brush the remaining section of the wrapper with the egg. Roll into a compact cylinder. Repeat until all the filling is used. Makes about 24 spring rolls.

Heat the vegetable oil in a wok or heavy saucepan to 375 degrees. Gently lower 3 to 4 spring rolls at a time into the oil and fry them until they are crisp and golden, about 4 minutes. Remove with slotted spoon and drain on paper towels. Keep warm. Serve with choice of condiments ie. soy sauce, sesame oil, chili oil, oyster sauce, etc.