Sauce:
1 tsp. salt
2 tsp. sugar
2 tbsp. oyster sauce
2 tsp. cornstarch
1/4 c. chicken broth
Preparation:
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.
Filling: Stir together and set aside the soy sauce, sherry, and cornstarch.
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.
Add cornstarch mixture, sesame seeds and bean sprouts. Stir until sauce thickens; let cool.
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.
Fry egg rolls in 1 1/2 inches of oil at 370 degrees until both sides are golden brown.
