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.