Veg spring rolls

Ingredients:

• 2 cups mung bean sprouts
• /2 cup rice noodles
  
• 1/2 red bell pepper
• 1 medium carrot
• 2 ounces canned bamboo shoots
• water
• 2 teaspoons light soy sauce
• 1 teaspoon sugar
• Salt and/or freshly ground pepper to taste, optional
• 10 – 15 spring rolls wrappers
• 1 egg, lightly beaten
• 2 tablespoons oil for stir-frying
• 4 to 5 cups oil for deep-frying, as needed

Preparation:
Vegetable spring rolls directions:
To make the spring rolls filling: About 30 minutes ahead of time, rinse and drain the mung bean sprouts to give them time to dry thoroughly. in a warm water to soften rice noodles, Squeeze any excess water out . Dice the red bell pepper. Grate the carrot and finely slice the bamboo shoots.
In a small bowl, combine the oyster sauce, soy sauce and sugar. Set aside.
Heat 2 tablespoons of oil in a frying pan, stir-fry the vegetables, starting with the the bamboo shoots, bell pepper, mung bean sprouts and grated carrot. at last add rice noodles,Taste and season with salt and/or freshly ground pepper if desired. Remove from the heat and cool.
To make the spring rolls, take wrapper soak it in water for 1 min to make it little soft,lay a wrapper in front of you so that it forms a diamond shape. Brush the edges of the wrapper with the lightly beaten egg. Place 2 tablespoons of filling in the bottom half, spreading it out sideways to form a rectangle shape but not touching the edges. Lift the bottom corner of the wrapper and tuck it in under the filling. Fold over the left and right sides of the spring roll wrapper. Continue rolling up the wrapper. When you are almost finished, lightly brush the edges of the top corner of the diamond with the beaten egg mixture, fold over and seal.
Heat oil for deep-frying . When the oil is ready, carefully add the spring rolls, a few at a time, cooking until they are golden brown and crispy (3 to 4 minutes). Remove and drain on paper towels. Serve with sweet and sour sauce.