Egg rolls b1

Yield: 6 Servings

Ingredients:

5 md Dried black mushrooms
1/2 lb Ground pork
1 1/2 ts Salt
1/2 ts Cornstarch
1/2 ts Soy sauce
1 ds White pepper
1 (2-1/2 lb) green cabbage -finely shredded
2 c Vegetable oil
1/4 c Shredded bamboo shoots -(canned)
1/2 lb Cooked shrimp; chopped
1/3 c Finely chopped green onions -(with tops)
1 ts Five-spice powder
1 lb Egg roll skins
1 Egg; beaten
1/4 c Hot dry mustard MMMMM-------------------RED SWEET & SOUR SAUCE------------------------
1/2 c Red wine vinegar
1/2 c Catsup
1/3 c Sugar
15 dr Red pepper sauce

Instructions:

Soak the mushrooms in warm water until soft approx. 30 mins.; drain. Rinse in warm water; drain. Remove & discard stems. Cut caps into thin strips. Set aside. Mix pork 1/2 tsp. of salt the cornstarch soy sauce & pepper. Cover & refrigerate approx. 20 mins. Heat 2 qts. water to boiling in Dutch oven; add the cabbage. Heat again to boiling; cover & cook 1 minute; drain. Rinse with cold water until cabbage is cold. Drain thoroughly; remove excess water by squeezing cabbage. Heat wok until 2 drops water bubble & skitter when sprinkled in wok. Add 2 tbs. of the oil & rotate to coat sides. Add seasoned pork; stir-fry until pork is no longer pink. Add the mushrooms & bamboo shoots; stir-fry 1 minute. Stir in cabbage shrimp green onions remaining 1 tsp. salt & the five spice powder; cool. Place 1/2 cup of egg roll filling slightly below the center of an egg roll skin. Cover the remaining skins with a dampened towel to keep them pliable. Fold the corner of skin closest to filling over tucking the point under the filling. Fold in & overlap the two opposite corners. Brush fourth corner with egg & roll up to seal. Repeat with remaining skins. Cover the filled rolls with a dampened towel or plastic wrap to prevent drying out. Pour remaining oil in a wok to a depth of 2 in. & heat to 350 F. Fry four or five rolls at a time for 2-3 mins. until golden brown turning 3 times. Drain on paper towel & keep hot. Meanwhile stir the mustard with 3 tbs. plus 1-1/2 tsp. cold water until smooth. Let stand 5 mins. before serving. Serve the egg rolls with the hot mustard and Red Sweet & Sour Sauce. RED SWEET & SOUR SAUCE: Mix all ingredients in small bowl. Serve now or cover & refrigerate. Temperature(s): HOT Effort: AVERAGE Time: 01:30 Source: LEEANN CHIN Comments: MINNEAPOLIS MINNETONICA Comments: WINE: WAN FU