Serves 4 to 5

Ingredients for Egg Rolls
2 ounces dried mung bean thread noodles
1 tablespoon oyster sauce
1 tablespoon chicken or vegetable broth
6 oz of shrimp
1/2 teaspoon sugar
1 teaspoon soy sauce
2 Napa cabbage leaves, sliced in thin strips
1 stalk celery, sliced thinly
1/2 cup fresh mung bean sprouts
1 scallion, sliced thinly
1 carrot, peeled and grated
1/2 can bamboo shoots, sliced thinly
3 shiitake mushrooms, chopped
2 tablespoons peanut oil
1/4 teaspoon toasted sesame oil
10 refrigerated spring roll wrappers
2 tablespoons water
Vegetable oil for brushing

Ingredients for Sweet and Sour Dipping Sauce
1/4 cup rice vinegar
1 tablespoon and 1 teaspoon brown sugar
1 tablespoon ketchup
1/2 tablespoon soy sauce
1 teaspoon cornstarch
4 teaspoons water

Tools
Cutting board
Knife
Wok
Measuring cups
Measuring spoons
Wooden spoon
1 medium bowl
2 small bowls
Pastry brush
Vegetable peeler
Baking sheet
Medium saucepan

Instructions for Egg Rolls
1. Preheat oven to 350 degrees.
2. Soak the dried bean thread noodles in a bowl of warm water for 10 minutes. Drain, then chop into 1 inch strands.
3. Mix the oyster sauce, chicken or vegetable broth, soy sauce, and sugar in a small bowl and set aside.
4. Heat the peanut oil in a wok or large skillet over high heat.
5. Add shrimp cabbage, celery, scallions, bamboo shoots, carrots, mushrooms, and fresh bean sprouts to the wok and stir-fry until softened (about 4 minutes).
6. Add sauce and mix thoroughly.
7. Drizzle with sesame oil and take the wok off the stove to cool. Add bean thread noodles and stir to combine.
8. Using a pastry brush, lightly coat each spring roll wrapper with oil. Turn over and place 2 tablespoonfuls of the filling in a tube shape slightly below the center of the wrapper. Be sure to leave about 1/2 inch of the edge free of filling.
9. Carefully fold up the bottom edge over the filling, then fold in the two sides to seal the mixture inside.
10. Roll the bottom up in a neat tube until it reaches the top.
11. Brush a little bit of water on the top of the wrapper to act as glue. Fold the upper edge over the tube.
12. Continue 9 more times with the remaining wrappers.
13. Place the spring rolls on a lightly oiled baking sheet and bake for about 30 minutes, until golden brown.
14. Serve with Sweet and Sour Dipping Sauce.

Instructions for Sweet and Sour Dipping Sauce
1. Place all the ingredients into a medium sauce pan.
2. Bring to a boil, stirring to thicken.
3. Once the sauce boils, carefully take it off the stove and transfer to a small serving bowl.

Recipe courtesy of Handstand Kids Cookbook Company