Both barbecued pork and chicken marinated in oyster sauce also work well in
this recipe.
- Marinate the pork in 1 tablespoon oyster sauce and baking soda for 30
minutes. - Soak the dried mushrooms in hot water to soften; drain and thinly slice.
Wash and grate the carrot until you have ¼ cup. - Combine the remaining 1 tablespoon oyster sauce, chicken broth, and sugar.
Set aside. - Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the
pork. Stir-fry briefly until it changes color and is nearly cooked through.
Remove from the wok. - Add 1½ tablespoons oil. When oil is hot, add the dried mushrooms. Stir-fry
for 1 minute, then add the bean sprouts, grated carrot, and the green onion.
Add the sauce in the middle of the wok and bring to a boil. Add the pork
and mix through. Drizzle with the sesame oil. Cool. - Heat 4–6 cups oil to 375°F. While oil is heating, prepare the spring rolls. To
wrap, lay the wrapper in a diamond shape. Place a tablespoon of filling in
the middle. Coat all the edges with the cornstarch-and-water mixture. Roll
up the wrapper and tuck in the edges. Seal the tucked-in edges with
cornstarch and water. Continue with the remainder of the Spring Rolls.
(Prepare more cornstarch and water as necessary.) - Deep-fry the spring rolls, 2 at a time, until they turn golden. Drain on paper
towels.