Egg rolls b1

6 servings

Ingredients

Quantity Ingredient
5 mediums DRIED BLACK MUSHROOMS
½ pounds GROUND PORK
1½ teaspoon SALT
½ teaspoon CORNSTARCH
½ teaspoon SOY SAUCE
1 dash WHITE PEPPER
1 (2-1/2 lb) GREEN CABBAGE, FINELY SHREDDED
2 cups VEGETABLE OIL
¼ cup SHREDDED CANNED BAMBOO SHOOTS
½ pounds COOKED SHRIMP, CHOPPED
⅓ cup FINELY CHOPPED GREEN ONIONS (WITH TOPS)
1 teaspoon FIVE-SPICE POWDER
1 (1 lb) PACKAGE EGG ROLL SKINS
1 EGG, BEATEN
¼ cup HOT DRY MUSTARD
RED SWEET & SOUR SAUCE:
½ cup RED WINE VINEGAR
½ cup CATSUP
⅓ cup SUGAR
15 drops RED PEPPER SAUCE

Directions

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, ½ 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 ½ 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 1-½ 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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