My Super Recipe

10 lily buds, soaked and shredded (I use 20 or more)
2 T. cloud ears, soaked, halved
4 c. chicken or veg. broth
6 oz. chicken breast, shredded (optional; use more tofu)
2 squares tofu, cut in small dice
6 (or more) dried black mushrooms, soaked, sliced
(Other mushrooms, soaked, rinsed, sliced, whatever)

Sauce mixture (mix in bowl):
1 T. soy sauce
1/4 tsp. MSG
1/4 tsp. sugar

Mix together: 2 T. cornstarch and 3 T. water

1 egg, beaten until foamy

Vinegar & pepper mixture (mix in a bowl):
3 T. Chinese red vinegar
1/2 tsp. ground pepper
2 tsp. sesame oil

2 scallions, cut into pea-sized pieces

(Pinch off tough parts of lily buds and cloud ears; discard
mushroom stems.)

In large pot, bring broth to boil.  Add chicken, tofu, bamboo
shoots, lily buds, cloud ears and mushrooms.  Cook briefly.
Stir in sauce mixture and cornstarch water.  Stir and cook
until soup boils gently.

Slowly swirl in beaten egg.  Turn off heat immediately.  Do not
stir!  (This allows egg to set slightly.)  After egg sets slightly,
stir to mix.  Add vinegar and pepper mixture.  Add scallions.
Serve hot.

For change of pace: use thinly sliced lemon grass instead of
scallions for garnish.

12 sheets Spring Roll wrappers (They may be round or square in shape)
1 egg, beaten
6 cups oil for frying
115 g chicken breast meat
115 g pork
140 g cooked and shelled shrimps
60 g chinese roast pork
6 chinese dried mushroom, soaked
1 cup shredded bamboo shoot
170 g chives

Seasoning for chicken
2 tsp egg whige
1/4 tsp salt
1/2 tsp each rice wine and cornstarch
sesame oil, pepper and sugar

Seasoning for pork
2 tsp light soy sauce
1/2 tsp each of rice wine and cornstarch
seasme oil, pepper and sugar

Glaze
1/3 cup chicken broth
2 tsp light soy sauce
1 heap tsp of cornstarch

Preparation
Cut pork and chicken into strips. Mix with the seasoning
Cut chinese roast pork and mushroom into strips
Cut bamboo shoots into slices and blanch in boiling water
Cut into strips
Cut chives into 5 cm lengths

Filling
Prefry seasoned chicken and port in oil
Put wok over high flame and add 1 tbsp oil
Add chinves and stir fry for a few seconds add salt to taste, remove and set
aside
Add 1 tbsp oil and stir fry the mushroom, bambook shoot, and shredded meat.
Add chinese roast pork strips and stir fry for a few seconds over high heat
Add the glaze and stir well
Remove and leave to cool
Mix together all the filling ingredients adding the cooked shrimp and chives

Wrapping
Place a piece of the Spring Roll pastry on the table one corner facing you
Put 2 tbsp of the filling in the center of the pastry
Fold the nearest corner of the wrapper up covering the filling
Fold the two sides
Finish by rolling away from you
Glue the last corner with the beaten egg
Repeat for all the 12 Spring Rolls

Deep Frying
Put wok over high flame
Add oil for frying
When oil is heated to approx. 180 degrees C.
With pair of long wooden chopsticks hold one piece of the Spring Rolls at a
time in the oil for a few seconds, pinching the fold to prevent from
opening, before letting go.
Fry each piece until golden brown
Drain off excess oil in a colander.