Yields 12 spring rolls
½ pound pork tenderloin, shredded
2 tablespoons oyster sauce, divided
6 dried mushrooms
1 tablespoon chicken broth or stock
½ teaspoon sugar
1 cup mung bean sprouts, rinsed and drained
2 green onions, thinly sliced on the diagonal
¼ teaspoon sesame oil
12 spring roll wrappers
2 tablespoons plus ½ teaspoon cornstarch, divided
4–6 cups oil, for frying
Kama Sutra (page 97)
1. Marinate the pork in 1 tablespoon oyster sauce and ½ teaspoon cornstarch for 30 minutes.
2. Soak the dried mushrooms in hot water to soften; drain and thinly slice. Wash and grate the carrot until you have ½ cup.
3. Combine the remaining 1 tablespoon oyster sauce, chicken broth, and sugar. Set aside. Combine remaining 2 tablespoons cornstarch with 1 tablespoon water and set aside.
4. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the pork. Stir-fry briefly until it changes color and is nearly cooked through. Remove from the wok.
5. Add 1½ tablespoons oil. When oil is hot, add the dried mushrooms. Stir-fry for 1 minute, then add the bean sprouts, grated carrot, and the green onion. Add the sauce in the middle of the wok and bring to a boil. Add the pork and mix through. Drizzle with the sesame oil. Cool.
6. Heat 4 to 6 cups oil to 375°F. While oil is heating, prepare the spring rolls. To wrap, lay the wrapper in a diamond shape. Place a tablespoon of filling in the middle. Coat all the edges with the cornstarch-and-water mixture. Roll up the wrapper and tuck in the edges. Seal the tucked-in edges with cornstarch and water. Continue with the remainder of the spring rolls. (Prepare more cornstarch and water as necessary.)
7. Deep-fry the spring rolls, 2 at a time, until they turn golden. Drain on paper towels.
Spring Rolls are popular hors d'oeuvres among the masses and another great addition to an Asian-themed party. Remember that this treat takes about several bites to eat, so it's not something that you just pop into your mouth. Make sure that you provide your guests with little plates or napkins as well.