Spring Rolls - mushrooms

Method

• In a medium bowl, soak the mushrooms in 1/4 cup cold water for 30 minutes, or until softened.
• Drain and squeeze dry (reserving the soaking liquid for use in soups).
• Cut off and discard stems and thinly slice the caps.
• Cut the barbecued pork into fine juilienne pieces.
• Set aside.
• Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking.
• Add vegetable oil, barbecued pork, cabbage, bean sprouts, celery, scallion, bamboo shoots, and mushrooms, and stir-fry 2 to 3 minutes, or until the cabbage and celery are just limp.
• Add soy sauce and pepper, remove from heat, and allow to cool.
• When mixture has cooled, place spring roll wrappers on work surface and loosely cover with a dampened cloth.
• In a small bowl, combine the flour and 4 teaspoons cold water.
• Place 1 wrapper on the cutting board with a corner facing you.
• Spread about 1/4 cup of the mixture near the bottom corner into a 3/4-by-2-inch rectangle.
• Fold the corner nearest you over the mixture.
• Roll the wrapper up once, the fold in the sides.
• Continue rolling the wrapper up tightly by, before you reach the end, lightly paint the far corner with the flour-water mixture.
• Continue rolling to seal the roll into a tight cylinder.
• Set aside seam-side down, and cover with a dampened cloth.
• Repeat with remaining wrappers.
• In a 3-quart saucepan,.
• heat vegetable oil over high heat until oil temperature reaches 375F.
• Carefully add 3 to 4 spring rolls at a time, and fry until golden brown, turning rolls, about 2 minutes.
• Remove with a slotted spoon and place on a plate lined with several thicknesses of paper towels.
• Carefully cut in half or in thirds.
• Repeat with remaining spring rolls.
• Set oil aside to cool before discarding.
• Serve immediately.