chinese spring rolls

INGREDIENT:
6 dried chinese mushrooms,soaked in warm water for 20 minutes (or you can use shitake mushroom).
vegetable oil.
8 Oz pork mince
2 tbs dark soy sauce( you also can use light sauce)
100 g bamboo shoots,rinced(if you using fresh one, boiling first 20 minutes)
salt, sugar, seasoning
100 gr choped raw prawns
225 g beansprouts
chopped spring onions
25 springs roll skin
1 egg white,lightly beaten


method:
1.squeeze out any excess water from the mushrooms and finely slice,discarding any tough stems.
2.in a preheated wok,heat the tablespoon of oil and stir fry the pork until it change colour.add the dark soy sauce,bamboo shoots,mushrooms and a little salt stir over hight heat for 3 minuted.
3.add the prawns and cook for 2 minuted,then add the beansprouts and cook for a further minutes.remove from the heat,stir in the spring onions and set aside to cool.
4.place a tablespoon of the mixture towards the bottom of a skin.rolls once to secure the filling,then fold in the sides to create a 10 cm pice and continue to roll up seal with eggg white.
5.heat enough oil for deep frying in a wok,deep fat fryer or large heave cased saucepan to 180' or until a cube of bread browns.drain well on the kitchen paper, serve immediatelly.

for sauce, I use thai chilli sauce.