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4–6 cups oil to 375°F. While oil is heating, prepare the spring rolls. To wrap, lay the wrapper in a diamond shape. Place a tablespoon of filling in the middle. Coat all the edges with the cornstarch-and-water mixture. Roll up the wrapper and tuck in the edges. Seal the tucked-in edges with cornstarch and water. Continue with the remainder of the Spring Rolls. (Prepare more cornstarch and water as necessary.)

Deep-fry the spring rolls, 2 at a time, until they turn golden. Drain on paper towels.

Yields 44–48 Crab Rangoon
    Guests love this popular party appetizer that combines the sweet, delicate flavor of crab with the crunchy texture of deep-fried wonton.
Crab Rangoon
    48 wonton wrappers
    1 cup fresh or canned crabmeat
    1 cup cream cheese
    ½ teaspoon Worcestershire sauce
    ½ teaspoon soy sauce
    teaspoon freshly ground white pepper, or to taste
    2 teaspoons minced onion
    1½ green onions, thinly sliced
    1 large clove garlic, minced Water for wetting wontons
    4 cups oil for deep-frying
Cover the wonton wrappers with a damp towel to prevent drying.Set aside.

If using canned crabmeat, drain thoroughly. Flake the crabmeat with a fork. Add the cream cheese, then mix in the Worcestershire sauce, soy sauce, white pepper, onion, green onion, and garlic.

To prepare the Crab Rangoon: lay a wrapper in a diamond shape or circle, depending on the shape of wonton wrappers you are using. Add a heaping teaspoon of filling in the middle, spread out evenly but not too near the edges. Spread the water along all 4 sides. Fold the bottom over the top to form a triangle (round wrappers will form a half moon). Seal the edges, adding more water if needed. Cover filled wontons with a damp towel to prevent drying.

Heat 4 cups oil in a preheated wok to 375°F. Slide in the wonton wrappers a few at a time, and deep-fry for 2–3 minutes, until they turn golden brown. Remove with a slotted spoon and drain on paper towels. Cool and serve.
Make-Ahead Crab Rangoon
    Want to get a head start on making cocktail appetizers? Crab Rangoon can be prepared ahead of time up to the deep-frying stage and frozen. Thaw the filled wontons before deep-frying.
Lettuce Wraps
    1 pound boneless, skinless chicken breasts
    1 head iceberg lettuce
    1 red bell pepper
    ½ 8-ounce can water chestnuts, rinsed and drained
    ½ 8-ounce can bamboo shoots, rinsed and drained
    1 tablespoon soy sauce
    2 tablespoons oyster sauce
    1 tablespoon Chinese rice wine
    1 teaspoon sugar
    4 tablespoons oil for stir-frying
    1 teaspoon minced garlic clove
    1 teaspoon minced ginger
    1 stalk celery, thinly sliced on the diagonal
    1 tablespoon cornstarch mixed
    with 2 tablespoons water
    2 green onions, thinly sliced on the diagonal
    1 teaspoon sesame oil
Wash the chicken and pat dry. Pound lightly to tenderize. Cut the chicken into thin slices approximately 2½ inches long.

Wash the lettuce, and dry and separate the leaves. Remove the seeds from the red pepper and chop into bite-sized pieces. Slice the water chestnuts and bamboo shoots into 1-inch pieces.

Mix together the soy sauce, oyster sauce, Chinese rice wine, and sugar. Set aside.

Add 2 tablespoons oil in a preheated wok or heavy skillet.When oil is hot, add the garlic and ginger. Stir-fry briefly, then add the chicken. Stir-fry until it is browned and nearly cooked through. Remove from the wok and drain on paper towels.

Add 2 tablespoons oil. When oil is hot, add the water chestnuts and celery. Stir-fry for about 1 minute, then add the red pepper. Add the bamboo shoots. Stir-fry until the vegetables are brightly colored and tender. Add the sauce. Give the cornstarch/water mixture a quick stir and add in the middle, stirring quickly to thicken. Stir in the green onions. Drizzle with sesame oil.

To prepare lettuce wrap, lay a lettuce leaf flat. Place one-twelfth of the chicken combined with the vegetable/sauce mixture into the middle and roll up the lettuce leaf.

Yields 12 wraps
    Serve lettuce wraps as an appetizer, or as a main course