INGREDIENTS

INSTRUCTIONS

Ashland is a picnic lover's haven, from beautiful Lithia Park adjacent to
the Elizabethan Theater, to nearby streams, lakes and hillsides. Perfect
pre-theater picnic fare would be this Chinese spring roll, with its
succulent ham and vegetable filling all wrapped up and ready to go.
Heat the 2 tablespoons of oil in a large frying pan or wok. Add the onion,
leek, celery, chile, garlic and ginger. Stir-fry for about 1 minute, then
add the ham, cabbage and bamboo shoots, and continue to stir-fry for an
additional 3 or 4 minutes. Blend together the sherry; soy sauce and
cornstarch. Stir the mixture into the vegetables and cook just until
thickened. Do not overcook the ingredients or the vegetables will not be
crunchy. Remove from heat, adjust seasonings and cool thoroughly before
proceeding with recipe.
For each spring roll, place an egg roll skin on counter, with a corner
pointing toward you. Arrange about 2 rounded tablespoons of the filling
diagonally across the skin, to within 1 inch of the left and right corners.
Fold the corner nearest you over the filling. Brush a dot of beaten egg on
the left and right corners, then fold these corners in over the filling,
pressing them firmly down onto the previously folded corner. Now roll the
package to within 1 inch of the top comer. Dot top corner with egg and
press it down on the roll to seal. As each spring roll is completed, cover
it with plastic wrap until ready to fry. Rolls can be refrigerated up to 12
hours before frying. Fry a few spring rolls at a time in about 2 inches of
hot oil until golden, turning to evenly brown on all sides.
After frying, drain well on paper towels and serve immediately, or
refrigerate for later use.  Spring rolls are equally delicious hot or cold.
Cooked spring rolls can also be covered and frozen.  To reheat frozen
rolls, place them on a baking sheet an bake in a 375 degree oven for about
20 minutes, or microwave on HIGH until heated through. Adapted for
Mastercook by Brenda Adams <adamsfmle@aol.com> post mc-recipe 10/10/96
Recipe By     : Jan Roberts-Dominguez: Sandwich Cuisine Oregon Style
Posted to MC-Recipe Digest V1 #242
Date: Sat, 12 Oct 1996 14:00:34 -0400
From: ADAMSFMLE@aol.com

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