Spring Rolls

Prepare your choice of filling as directed. To fill each spring roll, place a skin on a flat surface with a corner pointing toward you. Mound about 2 rounded tablespoons of cooled filling across skin in a 3 1/2 inch log, about 2 inches above lower corner. Fold this corner over once to enclose filling. Using a chop stick or your finger, dot left and right corner of triangle with egg; fold corners over filling pressing firmly to seal. Moisten remaining corner of skin with egg, then roll sealing corner. Cover filled rolls with clear plastic film until ready to fry. Refrigerate to next day if desired. To fry rolls, heat 1 inch salad oil in a frying pan to 370 degrees on a deep fat frying thermometer. Fry 4 to 6 rolls at a time, turning as needed, until golden brown (about 4 minutes). Drain well on several layers of paper towels. Keep in a 200 degree oven until all are cooked. To serve, cut rolls into thirds, serve warm with sweet and sour or soy sauce, or cool thoroughly, wrap airtight, and freeze. To reheat, place frozen in a single layer in a shallow rimmed baking pan; bake uncovered for about 25 minutes or until hot. Drain thoroughly. Yield: about 2 dozen.