Spring Rolls

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• 2 eggs
• 2 3/4 cups water
• 2 cups flour
• 1 1/2 cups water
• 2 cups flour
• 1 tablespoon oil
• 2 cups bamboo shoots
• 3 cups bean sprouts, uncooked
• 2 tablespoons soy sauce
• 1 tablespoon oil
• 2 tablespoons onions, chopped
• 1/2 cup dried mushroom (soaked in water and squeezed after 15-20 min 3 oz. canned equals 6 mushrooms)
• 1 lb uncooked lean ground lamb
• 1 tablespoon soy sauce
• 1 tablespoon sherry wine
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 1 tablespoon oil
• 1 tablespoon fresh gingerroot, chopped
• 1 tablespoon cornstarch
• 1/2 cup cold water

Recipe

• 1 first make the doilys or wrappers for the spring rools.
• 2 if using the with eggs recipe make a batter with eggs water and flour beat until smooth.
• 3 grease a 7-inch skillet with a little oil, pour batter in and swish and pour off excess batter, leave wrapper in pan until it just sets, or solidifies.
• 4 remove and continue to the next doily.
• 5 if you are using the noegg recipe mix flour and water into a smooth thin batter.
• 6 same 7-inch lightly greased skillet.
• 7 use a pastry brush to make a 5-inch square rebrush if any holes appear heat until set remove and start on next wrapper.
• 8 wrappers may be made in advanse and frozen as long as cornstarch is used between them.
• 9 filling.
• 10 cut bamboo shoots into stripslengthwise and saute with 1 tbsp oil.
• 11 add bean sprouts and heat thoroughly.
• 12 add 2 tbsp soy sauce and cook for a few seconds more and remove from pan.
• 13 cut mushrooms into strips add mushrooms onion and 1 tbsp oil to reheated pan.
• 14 saute then remove form pan.
• 15 mix 1 tbsp soy sauce, sherry, 1 tbsp cornstarch, and 1 tsp salt dredge lamb in soy sherry mixture.
• 16 reheat pan with 1 tbsp oil and saute lamb.
• 17 add vegetables and ginger heat thoroughly then cool.
• 18 spread 1 1/1 tsp of mix on each wrapper about 1/3 from one edge.
• 19 roll to cover fold in sides and finish roll.
• 20 on top edge moistenwith mixture of 1 tbsp corn starch and 1/2 cup cold water.
• 21 to fry rolls heat deep fat frying oil to 390 and fry till brown and drain.
• 22 rolls can be frozen ahead as well.