Vegetable oil for frying
15 spring roll sheets
4 dried Chinese mushrooms
1 can bamboo shoots
1/2 bag bean sprouts
1/3 bundle nira (flat green onions)
1 leek stalk
1 sm. carrot
1/2 lb. sukiyaki meat
1 tbsp. sake
2 1/2 tbsp. soy sauce
2 tbsp. cornstarch
1/3 c. soup stock
4 tbsp. vegetable oil
Salt and pepper to taste

1. Place Chinese mushrooms in a small bowl and add enough warm water to cover mushrooms. Set aside and let soak. Wash all the vegetables.

2. Slice sukiyaki meat into strips and place in a bowl. Mix with sake and 1 tablespoon soy sauce. Set aside. Drain the bamboo shoots, cut into strips, and set aside. Shred the carrot and set aside. Cut the nira the same length as bamboo shoots and set aside. Cut leeks the same length as bamboo shoots then slice lengthwise into thin strips. Set aside.

3. Squeeze water off mushrooms and cut off stems, slice top in half and then continue slicing in opposite directions into thin strips. Set aside. Mix cornstarch and soup stock in a small bowl and set aside.

4. Heat 2 tablespoons of cooking oil in skillet on high heat and cook meat until done. Take out and set aside. With the same skillet heat another 2 tablespoons of oil on high heat and then stir-fry vegetables, stirring the carrots, the Chinese mushrooms, bamboo shoots, leeks, bean sprouts and nira. Add 1/1 tablespoons soy sauce and salt and pepper to taste. Return the meat to the skillet and reduce heat to low. Add cornstarch water to skillet and remove from heat. To make spring rolls:

5. Mix some cornstarch and water in a small bowl and set aside. Place 1/4 cup of filing one inch away from a corner of a spring roll sheet. Fold corner over filling, then fold in both sides. Continue rolling the filling until just before opposite corner. Brush cornstarch water on this corner then complete rolling.

6. Heat oil in a deep fry pan on high heat. Fry spring rolls until golden brown. Drain excess oil from spring rolls on paper towel. Serve plain or with your favorite sauce.

SWEET AND SOUR SAUCE FOR SPRING ROLLS:

(Makes 1 pint).

2 (6 oz.) cans pineapple juice
2 tbsp. cornstarch
1/2 c. sugar
1 tbsp. vinegar
Red food coloring

Put all ingredients in a saucepan and heat on medium heat. Cool until it starts to bubble. Add food coloring until mixture has a nice red appearance.