We enjoyed dinner with family and friends and it included a little bit of "everything" such as roast duck, roast pork, bbq pork, chicken, steamed veggies and rice. We made pork and shrimp spring rolls using bean curd sheets which yield a light crispy exterior reminiscent of phyllo. The spring roll filling is made of chopped pork and shrimp, bamboo shoots strips seasoned with oyster sauce and sesame oil. At one end of the diamond of the bean curd sheet, roll a small handful of the pork-shrimp filling, folding the sides in as you approach the other end of the diamond and seal with egg wash. Heat canola oil in a deep pan until hot but not smoking. Deep fry for a few minutes until golden brown.
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