12 spring roll wrappers
2 ounces filling per roll
1 egg yolk
1 bunch green onions, sliced into 1/2 inch pieces
1/2 pounds button or Crimini mushrooms, chopped
2 ounces celery, julienned
3 ounces carrots, julienned
6 ounces green cabbage, julienned
1-1/2 tablespoon soy sauce
1 tablespoon Maggie sauce
1 tablespoon sugar
6 ounces rice vermicelli thread noodles
2 cups cooking oil for deep frying
First, heat up the wok or heavy anodized skillet using only 6 tablespoons of the cooking oil. Add the carrots, celery, cabbage, mushrooms and onions. Cook over high heat, stirring constantly for 3 to 4 minutes until soft. Add the soy sauce, Maggie sauce, sugar, oyster sauce, and noodles. Lower the heat, stir constantly, and cook for another 2 minutes.
When the prep time has elapsed, take the mixture off the fire and set it aside somewhere to cool for 30 minutes. Do not refrigerate to cool them -- the noodles will build up too much moisture.
Next, take a small bowl and beat the egg yolk really well. Place all your spring roll wrappers in a "diamond shape" on the tabletop.
Now place one large tablespoon of the filling mixture below the centerline of the wrapper.
Then fold the bottom corner of the diamond over the filling and pull it tightly together with your fingers. Then fold over the right and left corners, meeting in the middle.
Slowly -- and very tightly! -- roll the wrapper from the bottom to the top, adding a finger full of raw egg yolk to the top corner of the wrapper, thereby binding it to the rest of the roll.
Finally, after filling, rolling, and wrapping all the spring rolls, heat up the remaining oil but do not let it start to smoke. Deep fry the spring rolls until golden brown. Serve with plum sauce and pepper sauce.
This recipe conservatively serves 4 persons, so double or even triple the recipe based on whom you invite as dinner guests!