3 tbsp. corn starch
2 tbsp. hoisin sauce
2 tbsp. soy sauce
3 tbsp. corn oil, divided
1 lg. onion, thinly sliced, separated into rings
1/2 lb. bean sprouts
1 (8 oz.) can sliced bamboo shoots, drained, coarsely chopped
1 tbsp. minced ginger root (about 1cup)
1/2 lb. boneless pork, diced
10 egg roll wrappers
3 c. corn oil
In small bowl; stir together corn starch, hoisin sauce and soy sauce until smooth; set aside.
In wok, heat 2 tablespoon corn oil over high heat. Add onion, stir-fry 1 minute.
Add bean sprouts and bamboo shoots; stir-fry 2 minutes longer. Remove.
Heat remaining 1 tablespoon corn oil. Add ginger, stir fry 30 seconds.
Add pork; stir-fry 1 to 2 minutes or until lightly browned. Return vegetables to wok. Restir corn starch mixture; stir into pork mixture until well blended. Turn wok off. Remove pork mixture and cool. Wash and dry wok.
To fill egg rolls, place one egg roll wrapper with one point toward you. Spoon about 1/3 cup pork mixture horizontally across and just below center of wrapper. Moisten all edges of wrapper with water. Fold bottom corner over filling and roll halfway up wrapper, making an elongated roll. Fold two side corners inward over the filling. Roll up toward the remaining corner; press gently to seal. Repeat with remaining egg roll wrappers and filling.
In wok, heat 3 cups corn oil to 375°F. Carefully add egg rolls, two at a time. Fry 2 to 3 minutes or until golden brown. Drain on paper towels. Serve with hoisin sauce, sweet and sour sauce or Chinese mustard sauce.