1/2 lb Chorizo sausage
- or any other spicy sausage
1 oz Rice sticks
6    Dried Chinese blk. mushrooms
2 c  Shredded green cabbage
2 c  Bean sprouts
1 c  Julienned carrots
2    Green onions; minced
2 tb Dry sherry
1 tb Oyster sauce
1 tb Oriental sesame oil
1 ts Chinese chili sauce
1/2 ts Sugar
3    Garlic cloves
- finely minced
2 tb Cornstarch
2 tb Cooking oil; PLUS:
3 c  Cooking oil
12    Spring roll skins
2    Eggs; beaten
Dipping sauce of your choice
20    Bibb lettuce leaves

ADVANCE PREPARATION: If the sausage is in links, slit the casing and
squeeze the meat out. Place the sausage meat in a small frying pan or wok.
Cook over low heat until thoroughly cooked and the fat is rendered, about
15 minutes. Stir occasionally. Transfer to a sieve and press the meat with
the back of a spoon to eliminate all fat. If the sausage meat is still in
lumps, chop finely. Soak the rice sticks in hot water for 20 minutes. Drain
and cut into 2-inch lengths. Soak the mushrooms in hot water until soft,
about 20 minutes. Discard the stems and shred the caps. Combine the
sausage, mushrooms, rice sticks, cabbage, bean sprouts, carrots, and green
onions. Separately combine the sherry, oyster sauce, sesame oil, chili
sauce, sugar, and garlic. Combine the cornstarch with an equal amount of
cold water and set aside. Place a 12-inch skillet or wok over high heat.
When hot, add 2 tablespoons cooking oil; when the oil becomes hot, add the
sausage mixture. Stir-fry until the vegetables are brightly colored, about
2 minutes, then add the sauce. Stir-fry until the vegetables just begin to
wilt, about 1 minute more. Add a little of the cornstarch mixture to
thicken the sauce, then transfer to a bowl. Cool to room temperature, and
then place in the freezer until thoroughly chilled, about 1 hour. Separate
the spring roll skins. Position each spring roll so one of the corners is
pointing at you. Place about 1/2 cup of the filling in the bottom third of
the skin and then form the filling into a cylinder, stretching between the
side corners. Bring the corner nearest you over the center of the filling
and then tuck the tip under the filling. Roll the spring roll a turn. Brush
the two side corners one-third over the top of the cylinder. Now finish
rolling the spring roll into a cylinder. Place on a small tray as you
complete the rest of the spring rolls. Store, unstacked and uncovered, in
the refrigerator. (These can be done a day ahead.) LAST-MINUTE COOKING:
Place 3 cups of cooking oil in a 12-inch skillet and heat over high heat.
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.
Drain on a wire rack. Heat the oil again, this time until it reaches 400 F.
Fry the spring rolls a second time in 2 batches until they are dark golden,
about 1 minute. Drain. The second frying makes the spring rolls crispier.
Serve spring rolls whole or cut in half, with one or more dipping sauces.
Guest should wrap a spring roll in a lettuce leaf, dip it in sauce, and
enjoy. Serves: 8 to 12 as an appetizer