Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 md DRIED BLACK MUSHROOMS 1/3 c FINELY CHOPPED GREEN
1/2 lb GROUND PORK -ONIONS (WITH TOPS)
1 1/2 ts SALT 1 ts FIVE-SPICE POWDER
1/2 ts CORNSTARCH 1 (1 lb) PACKAGE EGG ROLL
1/2 ts SOY SAUCE -SKINS
1 ds WHITE PEPPER 1 EGG, BEATEN
1 (2-1/2 lb) GREEN CABBAGE, 1/4 c HOT DRY MUSTARD
-FINELY SHREDDED RED SWEET SOUR SAUCE:
2 c VEGETABLE OIL 1/2 c RED WINE VINEGAR
1/4 c SHREDDED CANNED BAMBOO 1/2 c CATSUP
-SHOOTS 1/3 c SUGAR
1/2 lb COOKED SHRIMP, CHOPPED 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
Comments: MINNEAPOLIS, MINNETONICA Comments: WINE: WAN FU

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