Pain in the ass to make but absolute perfection. You could use this stuffing for egg rolls and use the full-sized wrapper rather than the ½cut but I prefer these.

   ½lb Pork, shredded (optional)
   1T soy sauce
   ½t cornstarch or tapioca starch
   ¼t ginger juice
   1t sherry
   ¼c scallions, shredded
   1c bean sprouts
   4  dried mushrooms
   ½c bamboo shoots, shredded
   ½c celery cabbage, shredded
   2T oil
   1 egg, beaten

Marinate pork in soy, cornstarch, ginger and sherry. While marinating, shred vegetables (if desired, use ¼c tree fungus instead of mushrooms or mix-n-match). Stir fry pork mixture in oil 1 minute. Add mushrooms or fungus, bamboo shoots and celery cabbage. Stir another minute. Add scallions and bean sprouts. Cool.

Slice package of spring roll wrappers once diagonally. With cut side nearest you, place small amount of filling in center. Roll wrapping to cover, fold in sides to center and complete rolling up. Scramble one egg, dip finger in egg and brush outer edges of wrapper before finishing rolling to seal.

Pan- or deep-fry until golden and beginning to brown.

woof.

OMG WE'RE FUCKED! -- duxup ?

Take 1 egg per person, hard-boil.  Whilst the eggs are cooking, take 1 bread roll, slice in half, and butter.  Once the eggs are cooked, shell and half, place 2 eggs halves in each roll, season lightly with salt and pepper.

--- Thad ---
developer of ... ?