Instructions: *Recipe is included in this collection.

PREPARATION: Soak mushrooms
until soft, discard stems. Slice ham, mushrooms, bamboo shoots and onions to the size of a match stick. On the diagonal, slice celery into strips of the same size. Rinse bean sprouts in cold water. Drain well. Mix sauce. FILLING: Heat wok, add 1 tbsp. oil. Stir fry separately and set aside: bean sprouts, 1 min.; celery, 2 min.; mushrooms with bamboo shoots, 2 min.; napa cabbage, 2 minutes; ham, 2 min. Add more oil as needed. Pour sauce mixture over ham and mix until sauce thickens.

(Sauce will be very thick.) Return other ingredients plus the green onions and mix well. Cool before wrapping. WRAPPING: Position wrapper l ike a diamond with the corners at top, bottom, left and right. Place about 1/3 cup of filling on lower section of wrapper. Tuck bottom corner around filling and roll firmly about half way up the sheet.

Moisten the remaining 3 corne rs with beaten egg. Fold left and right corners toward the center and roll all the way up. FRYING: Heat oil in wok.

Deep fry Spring Rolls on both sides until golden brown, turning once.

Drain on paper towels. Serve hot. DO AHEAD NOTES: Fry Spring Rolls.

Cool. Just before serving, deep fry again.

COMMENTS: Cut Spring Rolls with
kitchen scissors Fresh pork butt, shrimp or chicken also may be used. If youre a vegetarian, you can do away with the meat entirely.

Instead, add shredded red and/or green pepper, snow peas, etc.

Sum" by Rhoda Fong Yee.

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