Copyright Culinary School of the Rockies 2007 Reprinted with permission.
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1. Heat a wok over high heat until hot, add 1 tablespoon of canola oil swirling to coat the pan. Add the scallions and stir-fry for 1 minute over high heat. Add the bean sprouts, salt and 1 tablespoon of the rice wine. Continue stir-frying over high heat until the bean sprouts are slightly limp. Place the mixture in a colander and let it drain for 10 minutes, tossing occasionally.
2. Drain the mushrooms, cut off the stems and cut the caps into fine shreds.
3. Mix the soy sauce, 1 tablespoon of water, sesame oil and cornstarch together to form the Spring Roll Sauce.
4. Heat the wok over high heat until hot, add the 2 tablespoon of canola oil and swirl to coat pan. Add the ginger, garlic, cabbage and carrots and stir-fry for about 10 seconds or until fragrant. Add the black mushroom shreds and stir-fry another 30 seconds. Add the remaining rice wine. Stir-fry for a minute and add the Spring Roll Sauce. Toss lightly over high heat until the sauce has thickened. Spread the mixture in a pan and let it cool for 15 minutes. Combine it with the bean sprout mixture.
5. Mix the egg yolk, 3 tablespoons of water and flour together to form the Adhesive.
6. Separate the spring roll wrappers and place them on a counter so that they look like a diamond, with one of the points of the diamond pointing toward you. Place 2 heaping tablespoons of the stir-fried mixture on one wrapper, near the edge closest to you. Spread some adhesive on all of the outside edges with a pastry brush. Wrap the point closest to you over the filling tightly, then bring in the two points on either side tightly over the filling. Roll the Spring Roll over the last point, tightly. Repeat with the remaining wrappers and filling.
7. Preheat the vegetable oil to 375 degrees. Add 4-5 of the spring rolls at a time, seam side down and deep fry, pressing down into the oil constantly, for about 5 minutes or until golden brown. Remove from the oil to a rack over a sheet pan. Finish frying the rest of the spring rolls in the same manner.
8. Serve with duck or plum sauce.
They can be made ahead and kept in a 200 degree oven about an hour.