---------- Recipe via Meal-Master (tm) v8.02

     Title: MELROSE AVENUE SPRING ROLLS
Categories: Appetizers, Oriental
     Yield: 12 servings

   1/2 lb Chorizo sausage
          - or any other spicy sausage
     1 oz Rice sticks
     6    Dried Chinese blk. mushrooms
     2 c  Shredded green cabbage
     2 c  Bean sprouts
     1 c  Julienned carrots
     2    Green onions; minced
     2 tb Dry sherry
     1 tb Oyster sauce
     1 tb Oriental sesame oil
     1 ts Chinese chili sauce
   1/2 ts Sugar
     3    Garlic cloves
          - finely minced
     2 tb Cornstarch
     2 tb Cooking oil; PLUS:
     3 c  Cooking oil
    12    Spring roll skins
     2    Eggs; beaten
          Dipping sauce of your choice
    20    Bibb lettuce leaves

 ADVANCE PREPARATION: If the sausage is in links, slit
 the casing and squeeze the meat out.  Place the
 sausage meat in a small frying pan or wok.  Cook over
 low heat until thoroughly cooked and the fat is
 rendered, about 15 minutes.  Stir occasionally.
 Transfer to a sieve and press the meat with the back
 of a spoon to eliminate all fat.  If the sausage meat
 is still in lumps, chop finely. Soak the rice sticks
 in hot water for 20 minutes.  Drain and cut into
 2-inch lengths.  Soak the mushrooms in hot water until
 soft, about 20 minutes.  Discard the stems and shred
 the caps. Combine the sausage, mushrooms, rice sticks,
 cabbage, bean sprouts, carrots, and green onions.
 Separately combine the sherry, oyster sauce, sesame
 oil, chili sauce, sugar, and garlic.  Combine the
 cornstarch with an equal amount of cold water and set
 aside. Place a 12-inch skillet or wok over high heat.
 When hot, add 2 tablespoons cooking oil; when the oil
 becomes hot, add the sausage mixture.  Stir-fry until
 the vegetables are brightly colored, about 2 minutes,
 then add the sauce.  Stir-fry until the vegetables
 just begin to wilt, about 1 minute more.  Add a little
 of the cornstarch mixture to thicken the sauce, then
 transfer to a bowl.  Cool to room temperature, and
 then place in the freezer until thoroughly chilled,
 about 1 hour. Separate the spring roll skins.
 Position each spring roll so one of the corners is
 pointing at you.  Place about 1/2 cup of the filling
 in the bottom third of the skin and then form the
 filling into a cylinder, stretching between the side
 corners.  Bring the corner nearest you over the center
 of the filling and then tuck the tip under the
 filling.  Roll the spring roll a turn.  Brush the two
 side corners one-third over the top of the cylinder.
 Now finish rolling the spring roll into a cylinder.
 Place on a small tray as you complete the rest of the
 spring rolls. Store, unstacked and uncovered, in the
 refrigerator.  (These can be done a day ahead.)
 LAST-MINUTE COOKING: Place 3 cups of cooking oil in a
 12-inch skillet and heat over high heat.  When the oil
 reaches 370 F (bubbles will escape from the end of a
 wooden spoon when placed into the oil for 10 seconds),
 fry the spring rolls in 3 batches, cooking them on
 both sides until light golden, about 3 minutes.  Drain
 on a wire rack. Heat the oil again, this time until it
 reaches 400 F.  Fry the spring rolls a second time in
 2 batches until they are dark golden, about 1 minute.
 Drain.  The second frying makes the spring rolls
 crispier. Serve spring rolls whole or cut in half,
 with one or more dipping sauces. Guest should wrap a
 spring roll in a lettuce leaf, dip it in sauce, and
 enjoy. Serves: 8 to 12 as an appetizer

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