PROCEDURES
FILLING
1. Heat oil in a wok. Add meat and stir-fry briefly.
2. Add vegetables and stir-fry about 2 minutes.
3. Combine meat broth, sugar and cornstarch. Add to wok and stir-fry until sauce thickens. Let filling cool.
4. Spring roll: Position one wrapper like a diamond with one point facing you. Place about 2 tbsp of filling in a log shape across the bottom about 2 inches from the lowest corner. Fold the bottom corner up over the filling and tuck it behind the filling. Roll the packet up once to enclose the filling securely. Moisten the three remaining corners of the wrapper with water. Fold the left and right corners to the center and press down firmly to seal.
5. In a deep-fryer or wok, heat 3 cups of oil. Deep-fry spring rolls a few at a time, until crisp and golden. Drain on paper towels.
6. Sweet and Sour Sauce – In a saucepan combine sugar and vinegar. Add tomato sauce, cornstarch already dissolved in water and soy sauce.
7. Boil over moderate heat, stirring constantly until mixture thickens.
8. Serve spring rolls with sauce as a dip.