Egg rolls

For the filling:
2 tablespoons peanut oil, for stir-frying
4 oz boneless pork loin (fillet)
1 tablespoon Chinese dried mushrooms, soaked in warm water for 30 minutes, stems removed and cut into julienne
1 tablespoon bamboo shoots, cut into julienne
1 tablespoon chopped green bell pepper
For the seasonings:
1 tablespoon light soy sauce
2 teaspoons shaoxing rice wine or dry sherry
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon sugar
For the smooth batter:
4 eggs, lightly beaten
1/2 teaspoon salt
3/4 cup all-purpose flour, sifted
1/2 cup water
1 tablespoon cornstarch, mixed with a little cold water to make a paste, for sealing
3 cups peanut oil, for deep-frying

Make the filling:
Heat the 2 tablespoons groundnut oil in a wok. Stir-fry the pork, mushrooms, bamboo shoots, and bell pepper for 1-2 minutes. Add all of the seasonings and mix well. Remove to a plate and chill in the refrigerator at least 1 hour before wrapping the pancakes.
Make the pancakes:
1. Combine the beaten eggs, salt, and sifted Flour and blend. Add the water, a little at a time, to make a smooth batter. Heat a 7-inch skillet and add a little oil to thinly coat the bottom. Carefully pour in enough batter to make a thin pancake. Cook over low heat until the sides dry a little and shrink from the edges of the pan. Turn out and repeat until the batter is used up.
2. Place about 2 tablespoons of the filling onto each pancake and roll up, closing in the sides. Seal the edges with the cornstarch paste, and lay the egg roll, sealed edge down, on the plate.
3. Heat the 3 cups groundnut oil in a wok. Deep-fry the egg rolls until golden brown. Cut diagonally across in 1/2-inch slices for Chinese servings.