---------- 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
          -(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

------------------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
 Source: LEEANN CHIN Comments: MINNEAPOLIS, MINNETONICA
 Comments: WINE: WAN FU

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