#One of the most popular Chinese hors d’oeuvres, these are delicious dipped in sweet-sour sauce.#
To prepare the wrappers, sift the flour into a bowl and make a well in the center. Add the beaten egg and about 1 tbsp cold water. Begin beating with a wooden spoon, gradually drawing in the flour from the outside to make a smooth dough. Add more water if necessary.
Knead the dough until it is elastic and pliable. Place in a covered bowl and chill for about 4 hours or overnight.
When ready to roll out, allow the dough to come back to room temperature. Flour a large work surface well and roll the dough out to about 1/4-inch thick.
Cut the dough into 12 equal squares and then roll each piece into a larger square about 6×6 inches. The dough should be very thin. Cover while preparing the filling.
Cook the pork in a little of the frying oil for about 2-3 minutes. Add the remaining filling ingredients, except the beaten egg, cook for 2-3 minutes and allow to cool.
Lay out the wrappers on a clean work surface with the point of each wrapper facing you. Brush the edges lightly with the beaten egg.
Divide the filling among all twelve wrappers, placing it just above the front point. Fold over the sides like an envelope.
Fold over the point until the filling is completely covered. Roll up as for a jelly roll. Press all the edges to seal well.
Heat the oil in a deep fat fryer or in a deep pan to 375°F. Depending upon the size of the fryer, place in 2-4 spring rolls and fry until golden brown on both sides.
The rolls will float to the surface when one side has browned and should then be turned over. Drain thoroughly on paper towels and serve hot.
Preparation takes about 50 minutes for the wrapper dough, the filling and for rolling up. Dough must be allowed to rest for at least 4 hours before use. Cooking takes about 20 minutes.