Egg Rolls

FOR FILLING: Heat the 2 tablespoons groundnut oil in a wok. Stir-fry the pork, mushrooms, bamboo shoots, and bell pepper for 1-2 minutes. Add all of the seasonings and mix well. Remove to a plate and chill in the refrigerator at least 1 hour before wrapping the pancakes.

TO MAKE PANCAKES: Combine the beaten eggs, salt, and sifted flour and blend. Add the water, a little at a time, to make a smooth batter. Heat a 7-inch skillet and add a little oil to thinly coat the bottom. Carefully pour in enough batter to make a thin pancake. Cook over low heat until the sides dry a little and shrink from the edges of the pan. Turn out and repeat until the batter is used up.

Place about 2 tablespoons of the filling onto each pancake and roll up, closing in the sides. Seal the edges with the cornstarch paste, and lay the egg roll, sealed edge down, on the plate.

Heat the 3 cups groundnut oil in a wok. Deep-fry the egg rolls until golden brown. Cut diagonally across in 1/2-inch slices for Chinese servings.