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WON TON WRAPERS
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4 and 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 eggs
1 egg yolk
1 cup cold water
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In a bowl, mix together flour, salt and sugar.
Set aside.
In separate bowl beat together eggs and egg yolk.
Make a well in center of flour mixture. Into well, pour egg and water.
Mix together until soft ball forms. Knead dough for 5 minutes or until smooth; but not stiff.
Divide dough into quarters.
On lightly floured surface roll out dough and cut as directed in each recipe.
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SPRING ROLLS (Egg Rolls)
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1 can (8 oz) bamboo shoots, finely chopped
1 can (16 oz) bean sprouts, finely chopped
12 mushrooms, finely chopped
1/2 pound COOKED shrimp, well drained and finely chopped. (those little bitty canned 'salad' shrimp would work good)
1/2 teaspoon salt
1 Tablespoon soy sauce
1 Tablespoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon dry mustard
1/4 teaspoon ground ginger

1/2 recipe won ton wrapper dough

1 egg white, beaten

4 cups peanut (preferred) or vegetable oil
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In a bowl combine all ingredients, except dough, egg white and oil.
Set aside.
On lightly floured surface roll out dough very thin. Cut dough into 12 squares, 5 inches by 5 inches.
With one corner of dough square facing you, place 2 Tablespoons of shrimp mixture slightly below center of square. Take the corner closest to you and fold up towards center of square, over filling. Fold side corners in towards center. Continue to roll up to form a cylinder.
Moisten last corner with egg white; seal closed. Repeat with remaining ingredients.
Place tempura or rack on side of an electric wok, or use a cookie rack with paper towels underneath for drainage. Set heat control on wok to 425 degrees. If you use another type of 'deep fryer' then do not fill more than a bit more than 1/2 full with oil, because when you add the egg rolls it boils up and may splash out/over and burn someone.
When oil comes up to proper heat, fry 4 spring rolls at a time, turning once, for about 2 minutes or until golden brown. Drain in tempura rack, or other rack as stated above. Repeat with remaining spring rolls.
Makes 12.

Note: Spring rolls may be friend ahead of time and reheated in a 350 degree oven for 10 to 15 minutes.

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