- 1/4 pound barbequed pork

		- 3 dried black mushrooms

		- 1/2 cup mung bean sprouts

		- 1/2 medium carrot

		- 2 tablespoons chopped red bell pepper

		- 2 teaspoons dark soy sauce

		- 2 teaspoons oyster sauce

		- 2 tablespoons chicken broth

		- 1/2 teaspoon granulated sugar
			a few drops sesame oil, to taste

		- 2 tablespoons oil for stir-frying, or as needed

		- 12 spring roll wrappers

		- 1 lightly beaten egg, or 2 tablespoons cornstarch
			mixed with 1 tablespoon water

		- 3 cups oil for deep-frying, or as needed

		Makes 12 Spring Rolls

		Cut the barbequed 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 1/4 cup.

		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 barbequed 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
			Fahrenheit while preparing the spring rolls.

		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.