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Materials
Dry Black Mushroom 4 pcs
Chicken Meat 200 g (lean-fat Pork)
Canned Bamboo Shoots 100 g
Chives 50 g
Egg 1 pc
Spring Roll Sheet 10 sheets

Seasoning 1
Light Soy Sauce 1 tbsp
Cornflour 1 tbsp
Oil 1/2 tbsp

Seasoning 2
Light Soy Sauce 1 tbsp
Oyster Sauce 2 tbsp
Sugar 1 tbsp
Salt 1/2 tbsp
Water 2 tbsp

Sauce
Cornflour 1 tbsp
Water 2 tbsp

Steps
1) Soak dry black mushroom, remove stalks and shred
2) Cut bamboo shoots and chives into short sections
3) Shred chicken meat, add seasoning 1 and marinate for 15 minutes
4) Heat wok with 2 tbsp of oil, stir fry all shredded materials
5) Add seasoning 2 and stir fry well, pour in sauce
6) Stir fry until dry, dish up and whisk the egg well
7) Put one spring roll sheet on flat surface, as a rhomb
Add some fried material on center and make it into a long shape
9) Pack the sheet from the bottom corner to the central, cover all materials
10) Then left and right, roll the packed materials "upwards" until well rolled
11) Stuck the upper edge by whisked egg, finish packing steps
12) Heat wok with plenty of oil, pour in packed rolls when oil is warm
13) Stir the frying rolls until oil is fully heat, turn in mid-heat
14) When rolls turn into golden or light brown, dish up and serve

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