1 lightly beaten egg, or 2 tablespoons cornstarch mixed with 1 tablespoon water
3 cups oil for deep-frying, or as needed
Cut the barbecued pork into very thin strips.
Soften the dried black mushrooms by soaking in hot water for 20 to 30 minutes.
Squeeze out any excess water and finely chop.
Rinse and drain the mung bean sprouts. Peel the carrot. Shred until you have
In a small bowl, combine the dark soy sauce, oyster sauce, chicken broth, granulated
sugar and sesame oil. Set aside.
Heat a wok over medium high to high heat. Add 2 tablespoons oil. When the oil
is hot, add the barbecued pork. Stir-fry for 1 minute, then add the vegetables.
Stir-fry for another minute, then push up to the side of the wok. Add the sauce
in the middle. Heat briefly, then mix in with the pork and vegetables. Remove the
wok from the heat and allow the filling to cool.
Pre-heat the oil for deep-frying to 360 degrees F while preparing the spring
Lay a spring roll wrapper in front of you so that it forms a diamond shape. Use
your index finger to wet all the edges with the beaten egg or cornstarch/water paste.
Place approximately 2 tablespoons of filling near the bottom. Roll over once, tuck
in the sides, and then continue rolling. Seal the top.
Deep-fry the spring rolls in 3 to 4 batches, cooking until they are golden brown
and crispy (about 3 minutes).
Remove with a slotted spoon and drain on paper towels.