Title: Lithla park spring rolls
 Categories: Appetizers, Brenda's
      Yield: 1 Servings
 
 
        2 TB oil
        1 c  onion -- chopped
      1/2 c  leek -- chopped
        1 c  celery -- thinly sliced
        1    jalapeno chile -- seeded and
  :          minced
        2    cloves garlic -- minced or
  :          pressed
      1/2 ts fresh ginger -- minced
        1 lb smoked ham -- julienne cut
        2 c  cabbage -- finely shredded
        5 oz bamboo shoots (canned) --
  :          julienne cut
        3 TB sherry
        1 TB soy sauce
        1 TB cornstarch
        1 lb egg roll skins
        1    egg -- beaten
  :          oil
  
  Ashland is a picnic lover's haven, from beautiful Lithia Park
  adjacent to the Elizabethan Theater, to nearby streams, lakes and
  hillsides. Perfect pre-theater picnic fare would be this Chinese
  spring roll, with its succulent ham and vegetable filling all wrapped
  up and ready to go.
  
  Heat the 2 tablespoons of oil in a large frying pan or wok. Add the
  onion, leek, celery, chile, garlic and ginger. Stir-fry for about 1
  minute, then add the ham, cabbage and bamboo shoots, and continue to
  stir-fry for an additional 3 or 4 minutes. Blend together the sherry;
  soy sauce and cornstarch. Stir the mixture into the vegetables and
  cook just until thickened. Do not overcook the ingredients or the
  vegetables will not be crunchy. Remove from heat, adjust seasonings
  and cool thoroughly before proceeding with recipe.
  
  For each spring roll, place an egg roll skin on counter, with a corner
  pointing toward you. Arrange about 2 rounded tablespoons of the
  filling diagonally across the skin, to within 1 inch of the left and
  right corners. Fold the corner nearest you over the filling. Brush a
  dot of beaten egg on the left and right corners, then fold these
  corners in over the filling, pressing them firmly down onto the
  previously folded corner. Now roll the package to within 1 inch of
  the top comer. Dot top corner with egg and press it down on the roll
  to seal. As each spring roll is completed, cover it with plastic wrap
  until ready to fry. Rolls can be refrigerated up to 12 hours before
  frying. Fry a few spring rolls at a time in about 2 inches of hot oil
  until golden, turning to evenly brown on all sides.
  
  After frying, drain well on paper towels and serve immediately, or
  refrigerate for later use.  Spring rolls are equally delicious hot or
  cold.
  
  Cooked spring rolls can also be covered and frozen. To reheat frozen
  rolls, place them on a baking sheet an bake in a 375 degree oven for
  about 20 minutes, or microwave on HIGH until heated through. Adapted
  for Mastercook by Brenda Adams  post mc-recipe
  10/10/96