Soak the mushrooms in a small bowl
with warm water and cover for 30 minutes. Drain and squeeze out
Remove the coarse centers. Use a
sharp knife to slice the mushroom caps thinly.
Cut the bamboo shoots and carrots
to make thin julienne strips. Shred the Napa cabbage and chop
Heat the oil in a wok. Add in the
mushrooms, bamboo shoots and carrots. Stir-fry for 3 minutes.
Add in the Napa cabbage,
scallions, bean sprouts, and soy sauce.
Put in some salt. Stir-fry for
another 3 minutes. Let cool for 20 minutes.
Divide the mixture into 24
portions. Put one portion on the edge of each spring roll
Fold in the sides of the wrappers
and roll them up. To seal, brush the join with some egg.
Put the oil in a heavy-bottomed
pan and heat over high heat until it reaches 350°F. Then shift
to medium heat.
Insert the spring rolls into the
oil, batch by batch, and fry until golden and crispy.
Drain the oil on paper towels. Let
cool for 30 minutes.
Ready to serve.