MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Egg Rolls B1
  Categories: Vegetables, Chinese, Appetizers
       Yield: 6 servings
       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 Canned Bamboo
     1/2 lb Cooked Shrimp, Chopped
     1/3 c  Finely Chopped Green
            -Onions (With Tops)
       1 ts Five-Spice Powder
       1    (1 lb) Package Egg Roll
       1    Egg, Beaten
     1/4 c  Hot Dry Mustard
            Red Sweet & Sour Sauce:
     1/2 c  Red Wine Vinegar
     1/2 c  Catsup
     1/3 c  Sugar
      15 dr Red Pepper Sauce
   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 min.; drain. Rinse w/ cold water until cab-
   bage 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 min. 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 w/ a dampened towel to keep them pliable.
   Fold the corner of skin closest to filling over, tuck- ing the point
   under the filling. Fold in & overlap the two opposite corners. Brush
   fourth corner w/ egg & roll up to seal. Repeat w/ re- maining skins.
   Cover the filled rolls w/ a dampened towel or plastic wrap to prevent
   dry- ing out. Pour remaining oil in a wok to a depth of 2 in. & heat
   to 350. 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 w/ 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