Ashland is a picnic lover's haven, from beautiful Lithia Park adjacent to the Elizabethan Theater, to nearby streams, lakes and hillsides. Perfect pre-theater picnic fare would be this Chinese spring roll, with its succulent ham and vegetable filling all wrapped up and ready to go.

Heat the 2 tablespoons of oil in a large frying pan or wok. Add the onion, leek, celery, chile, garlic and ginger. Stir-fry for about 1 minute, then add the ham, cabbage and bamboo shoots, and continue to stir-fry for an additional 3 or 4 minutes. Blend together the sherry; soy sauce and cornstarch. Stir the mixture into the vegetables and cook just until thickened. Do not overcook the ingredients or the vegetables will not be crunchy. Remove from heat, adjust seasonings and cool thoroughly before proceeding with recipe.

For each spring roll, place an egg roll skin on counter, with a corner pointing toward you. Arrange about 2 rounded tablespoons of the filling diagonally across the skin, to within 1 inch of the left and right corners. Fold the corner nearest you over the filling. Brush a dot of beaten egg on the left and right corners, then fold these corners in over the filling, pressing them firmly down onto the previously folded corner. Now roll the package to within 1 inch of the top comer. Dot top corner with egg and press it down on the roll to seal. As each spring roll is completed, cover it with plastic wrap until ready to fry. Rolls can be refrigerated up to 12 hours before frying. Fry a few spring rolls at a time in about 2 inches of hot oil until golden, turning to evenly brown on all sides.

After frying, drain well on paper towels and serve immediately, or refrigerate for later use. Spring rolls are equally delicious hot or cold.

Cooked spring rolls can also be covered and frozen. To reheat frozen rolls, place them on a baking sheet an bake in a 375 degree oven for about 20 minutes, or microwave on High until heated through. Adapted for Mastercook by Brenda Adams <adamsfmle@aol.com> post mc-recipe 10/10/96