Chinese Spring Rolls

1: Heat 2 tbsp of oil in a large skillet over medium-high heat. Add the prepared vegetables and cook until softened.

2: Add 1 tbsp of light soy sauce, 1 tbsp of oyster sauce, ½ tsp of sugar, ½ tsp of salt, ¼ tsp of white pepper, and 1 tsp of sesame oil to season. Stir and mix well. Turn off the heat and transfer the cooked fillings out to cool completely.

3: Prepare the cornstarch water mixture by combining 1 tbsp of cornstarch with 1 tbsp of water.

4: On a large plate, place one piece of wrapper and lay it out in a diamond shape. Add about 1/4 cup of fillings onto the wrapper and fold the bottom edge over while tucking the fillings in. Then fold both sides over, roll once and tuck in the two edges again. Use your fingers to brush the cornstarch water onto the last opening and seal. Place the spring roll on a large plate and cover with a damp towel to prevent it from drying out.

5: Add 4 cups of oil into a large pot over medium-high heat. Heat the oil until it reaches 350 °F. Carefully add the spring rolls one at a time and not overcrowd the pot. Turn them occasionally and let them fry for 5 minutes or until golden brown.

6: Once they are cooked, transfer them onto a plate lined with a paper towel and serve.