| 1 | Advance preparation: if the sausage is in links, slit the casing and squeeze the meat out. |
| 2 | Place the sausage meat in a small frying pan or wok. |
| 3 | Cook over low heat until thoroughly cooked and the fat is rendered, about 15 minutes. |
| 4 | Stir occasionally. |
| 5 | Transfer to a sieve and press the meat with the back of a spoon to eliminate all fat. |
| 6 | If the sausage meat is still in lumps, chop finely. |
| 7 | Soak the rice sticks in hot water for 20 minutes. |
| 8 | Drain and cut into 2-inch lengths. |
| 9 | Soak the mushrooms in hot water until soft, about 20 minutes. |
| 10 | Discard the stems and shred the caps. |
| 11 | Combine the sausage, mushrooms, rice sticks, cabbage, bean sprouts, carrots, and green onions. |
| 12 | Separately combine the sherry, oyster sauce, sesame oil, chili sauce, sugar, and garlic. |
| 13 | Combine the cornstarch with an equal amount of cold water and set aside. |
| 14 | Place a 12-inch skillet or wok over high heat. |
| 15 | When hot, add 2 tablespoons cooking oil; when the oil becomes hot, add the sausage mixture. |
| 16 | Stir-fry until the vegetables are brightly colored, about 2 minutes, then add the sauce. |
| 17 | Stir-fry until the vegetables just begin to wilt, about 1 minute more. |
| 18 | Add a little of the cornstarch mixture to thicken the sauce, then transfer to a bowl. |
| 19 | Cool to room temperature, and then place in the freezer until thoroughly chilled, about 1 hour. |
| 20 | Separate the spring roll skins. |
| 21 | Position each spring roll so one of the corners is pointing at you. |
| 22 | Place about ?cup of the filling in the bottom third of the skin and then form the filling into a cylinder, stretching between the side corners. |
| 23 | Bring the corner nearest you over the center of the filling and then tuck the tip under the filling. |
| 24 | Roll the spring roll a turn. |
| 25 | Brush the two side corners one-third over the top of the cylinder. |
| 26 | Now finish rolling the spring roll into a cylinder. |
| 27 | Place on a small tray as you complete the rest of the spring rolls. |
| 28 | Store, unstacked and uncovered, in the refrigerator. |
| 29 | (these can be done a day ahead). |
| 30 | Last-minute cooking: place 3 cups of cooking oil in a 12-inch skillet and heat over high heat. |
| 31 | When the oil reaches 370°F (bubbles will escape from the end of a wooden spoon when placed into the oil for 10 seconds), fry the spring rolls in 3 batches, cooking them on both sides until light golden, about 3 minutes. |
| 32 | Drain on a wire rack. |
| 33 | Heat the oil again, this time until it reaches 400°F. |
| 34 | Fry the spring rolls a second time in 2 batches until they are dark golden, about 1 minute. |
| 35 | Drain. |
| 36 | The second frying makes the spring rolls crispier. |
| 37 | Serve spring rolls whole or cut in half, with one or more dipping sauces. |
| 38 | Guest should wrap a spring roll in a lettuce leaf, dip it in sauce, and enjoy. |
| 39 | Serves: 8 to 12 as an appetizer |
