Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        spring roll pastry
   1      squares       or circles
   1                    egg -- beaten
                        ***FILLING***
   3                    chinese dried mushrooms
   2      ounces        carrot or canned bamboo shoot
   3      ounces        cha shiu or cooked ham -- shredded
                        salt and pepper
   3      ounces        uncooked boneless chicken -- shredded
   3      ounces        uncooked lean boneless pork -- shredded
   1      teaspoon      sugar
   1      teaspoon      light soy sauce
   1      teaspoon      dry sherry
     1/4  teaspoon      sesame oil
   2      teaspoons     cornflour
   2      tablespoons   water
   2      tablespoons   oil plus oil for deep frying
   8      ounces        bean sprouts

Preparation:

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.