We met Shirley Fong-Torres when we lived in Pacifica, CA. This is the family recipe her Dad used to make in their restaurant in Hayward. Shirley teaches it at her culinary center in San Francisco's Chinatown and has published it in her cooking books.

From Shirley Fong-Torres, reprinted with permission from In The Chinese Kitchen With Shirley Fong-Torres, Pacific View Press, 3011 Acton St., Berkeley, CA 94702, 1-510-849-4213.

Shirley presents culinary and historical walking tours and cooking courses in San Francisco's Chinatown at Wok Wiz, 654 Commercial St., San Francisco, CA 9255, 1-415-981-8989, Email wokwiz@aol.com or wokwiz@channelA.com Web Site http://www.mim.com/wokwiz http://www.chanelA.com

Her "I Can't Believe I Ate My Way Through Chinatown" tour is unique. You can order In The Chinese Kitchen With Shirley Fong-Torres or any of her other books from Pacific View Press, 3011 Acton St., Berkeley, CA 94702, 1-510-849-4213

30 min., makes 12

Filling

1 cup boiled and shredded chicken breast

1 cup cooked or smoked shredded ham or roast pork

1/2 cup minced prawns (cooked, peeled, & deveined)(small shrimp can be substituted)

4 dried Chinese black mushrooms

1 cup finely chopped celery

1 cup coarsely chopped bean sprouts

1 teaspoon oil (peanut or vegetable)

1 teaspoon sesame oil

1 tablespoon soy sauce

1 teaspoon salt

3 cups oil (peanut or vegetable)

2 tablespoons cornstarch

1 pound spring (egg) roll wrappers

1 beaten egg

1. Soak dried mushrooms in water for 10 min, squeeze excess water, disgard stems, and mince the caps.

2. Heat wok and add 1 tablespoon oil.

3. Combine filling ingredients in bowl, then dump into wok and stir fry 3-4 min.

4. Add sesame oil, 1 tablespoon cornstarch, soy sauce, and salt, then mix well and return to bowl to cool.

5. When cool (15-20 min.), mix with remaining cornstarch as needed until filling starts to hold together.

6. Heat wok or deep fat fryer with 3 cups oil to 360-375 degrees.

7. Open a single wrapper, place a heaping teaspoon of filling in center, fold wrapper almost halfway, bring sides together, and roll into a cylinder. Seal with a the beaten egg. Continue until all wrappers or filling are used.

8. Deep fry each roll for about 5 min. or until golden brown, then drain and cool.

HINT: Serve cut into halves or thirds with hot mustard or a mustard and soy sauce dip.

This page was updated on 5-16-98. If you have queries or comments, email rcarlton@arkansas.net