Shanghai Spring Rolls

* poured into a small glass and a pastry brush

Thoroughly combine filling ingredients together and let stand 15 minutes to allow flavors to blend.

To prepare spring rolls: Line a baking sheet with wax paper lightly dusted with cornstarch. With edge of spring roll wrapper facing you, place 2 tablespoons of filling in the center.

Fold wrapper over top of filling, then fold in sides and roll up jelly roll fashion. Seal by running a finger moistened with cornstarch/water mixture lightly along edge. Lightly brush spring roll on all sides with sesame oil and set aside on wax paper. Repeat process with remaining filling and wrappers.

At this point, spring rolls can be refrigerated uncovered for up to 6 hours prior to cooking.

Lightly spray bottom of bamboo steamer trays, steamer basket or plate with cooking spray. Arrange 5 to 6 rolls in a single layer over bottom of basket or plate, spacing them so that they don't touch. Steam above boiling water for 5 minutes then transfer rolls back to baking sheet. Repeat process until all have been steamed.

Preheat oven to 400 degrees F. Place spring rolls on a baking sheet lightly sprayed with cooking spray and bake until lightly browned, 15 to 20 minutes. Spring rolls should be turned several times during baking to brown evenly.

Serve immediately with Dim Sum Dipping Sauce, cocktail sauce mixed with Asian hot mustard or a commercially prepared plum sauce mixed with Asian hot mustard and light soy sauce to taste.

For Dipping Sauce: Combine all ingredients together and let stand 30 minutes to allow flavors to blend before serving or cover and refrigerate until ready to use.