This is a vegetarian version of spring rolls. You can replace the mushrooms with minced meat if you like a regular version. If you like shrimp, just add them in place of the carrots. This recipe is posted by request, and comes from Linda Doeser.
05To make a spring roll, cut the wrapper in half diagonally.
06Place 1 tbsp of veggie mixture one-third of the way down the wrapper, then turn the wrapper so the small tip of the diagonal is pointing away from you.
07Fold the wide edge of the wrapper over the filling and roll over one time.
08Fold in the sides, and roll the wrapper away from you one time more.
09Brush the upper edge of the wrapper with cornstarch paste (to make cornstarch paste, simply mix 4 parts cornstarch to 5 parts cold water, and stir till dissolved).
10Finish rolling the spring roll, keeping it a bit tight.
11Sprinkle some flour on a baking sheet (to keep spring rolls from sticking), and rest the spring rolls there, flap side down, while you finish making the other rolls.
12To cook, heat the oil in a wok or fryer until hot, then reduce the heat to low.
13Fry the spring rolls in batches, making sure not to crowd, cooking until they are golden and crispy, about 2-3 minutes.
14Remove rolls from oil and drain on paper toweling.
15Serve hot with soy sauce, or sweet and sour and hot mustard, if desired.