Wrappers:
1 egg
3/4 teaspoon salt
2 cups all-purpose flour
1/3 to 1/2 cup water, as needed
Extra flour as needed

Filling:
2 tbsp. soy sauce
2 tbsp. sherry
1 tbsp. cornstarch
1/2 c. sesame seeds
Peanut oil
2 tbsp. minced fresh ginger
2 clove minced garlic
1 3/4 c. shredded carrot
1 3/4 c. shredded cabbage
1/4 lb. bean sprouts
3 chopped scallion
1/3 lb. chopped mushrooms
1 (8 oz.) can chopped bamboo shoots
1 (6 oz.) can chopped water chestnuts

Sauce:
1 tsp. salt
2 tsp. sugar
2 tbsp. oyster sauce
2 tsp. cornstarch
1/4 c. chicken broth

Preparation:

1. Wrappers: Lightly beat the egg with the salt. Add 1/4 cup water. Sift the flour into a large bowl. Add the egg and water mixture. Add as much of the remaining water as necessary to form a dough. Form the dough into a ball and knead for about 5 minutes. Cover and let rest for 30 minutes. Roll out the dough until very thin, and cut into 3 1/2-inch squares.
2. Filling: Stir together and set aside the soy sauce, sherry, and cornstarch.
3. In a large frying pan, heat 2 tablespoons of oil. Saute the ginger and garlic a few seconds. Add all the rest of the vegetables except the bean sprouts and cook over high heat until tender-crisp, 2-4 minutes.
4. Add cornstarch mixture, sesame seeds and bean sprouts. Stir until sauce thickens; let cool.
5. Moisten all edges of each egg roll skin with water. Place 2 tablespoons of filling in center of each one. Fold up like an envelope, making sure all edges are sealed.
6. Fry egg rolls in 1 1/2 inches of oil at 370 degrees until both sides are golden brown.
7. Sauce: Mix all ingredients togehter.

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