---------- Recipe via Meal-Master (tm) v8.02
       Title: EGG ROLLS B1
  Categories: Chinese, Vegetables, 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 bamboo shoots
     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
 ------------------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 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
   Comments: WINE: WAN FU