1. Drain and rinse your bean sprouts. The wrappers should be 7 inches. 2. Rehydrate the oriental mushrooms in hot water for 30 minutes. 3. Toss the carrot with 1 tsp sugar until mixed then let sit tossing occasionally for 15 minutes. 4. Drain the mushrooms save 1/2 cup of the liquid. Squeeze excess water out of the mushrooms then cut off stems and cut caps into thin slices. 5. Heat the wok over med high. When hot drizzle 2 tbsp oil into it and heat for 30 seconds. Add the onion and stir fry for a minute. Then add the mushrooms, garlic and liquid reducing heat to medium. Cover and cook about 3 minutes. Mushrooms should be tender. Uncover add the soy sauce and sesame oil and sugar. 6. Cook and stir mushroom mixture 3 to 5 minutes more or until all liquid has evaporated. Transfer mushroom mixture to medium bowl; set aside to cool slightly. Cook stirring for about 4 minutes. Liquid should be gone. Then set aside in bowl to cool. Add the carrot strips and bean sprouts to mix and toss lightly. 7. Place a wrapper on surface and keep rest covered. Drain mushroom mix and place 3 tbsp on wrapper's bottom 3rd. Brush edges with beaten egg. 8. Now: Fold bottom corner up over filling. 9. Fold in and overlap the opposite right and left corners to form 3-1/2-inch-wide log. Roll up filling to remaining corner and place spring roll on tray covered with plastic wrap. Repeat with remaining wrappers and filling. 10. Now take the remaining 3 cups of oil, place in wok and heat. You want 375F on a deep fry thermometer. Fry 4 rolls 2 to 3 minutes or until golden brown. 11. Reheat oil and do next batch. Repeat until all are used. Drain on paper towels. Place on serving tray with dipping sauce. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
