2 cups mung bean sprouts

1/2 red bell pepper

snow peas

1 medium carrot

2 ounces canned bamboo shoots

2½ tablespoons oyster sauce

1 tablespoon water

2 teaspoons light soy sauce

1 teaspoon sugar

salt and freshly ground pepper to taste, optional

2 tablespoons oil

18–20 spring roll wrappers

1 egg, lightly beaten

nonstick cooking spray

 

About 30 minutes ahead of time, rinse and drain the mung bean sprouts to give them time to dry thoroughly. Dice the red bell pepper. Julienne the snow peas, grate the carrot, and thinly slice the bamboo shoots.

 

In a small bowl, combine the oyster sauce, water, soy sauce, and sugar. Set aside.

 

Heat oil in a frying pan, swirling so that it coats the pan. When the oil is sizzling, stir-fry the vegetables. Taste and season with salt and pepper, if desired. Remove from heat and cool. Toss with sauce mixture.

 

To make the spring rolls, lay a wrapper in front of you so that it forms a diamond shape. Brush the edges of the wrapper with the lightly beaten egg. Place 2 tablespoons of the filling in the bottom half, spreading to form a rectangle but not touching the edges. Fold the bottom corner up over the filling and tuck in over the filling. Fold in the left and right corners. Roll from the bottom to form a roll. Continue until filling is used up.

 

Spray rolls with cooking spray. Bake uncovered at 425° for 10–15 minutes, until crispy.

 

Serve with hot mustard sauce. (Recipe follows)

 

 

1/4 cup dry mustard, such as Coleman’s

1 tablespoon brown sugar

1 teaspoon rice wine vinegar

2 tablespoons cold water

 

Mix all ingredients thoroughly and chill.