Yield: 6 servings
|5 mediums||DRIED BLACK MUSHROOMS|
|½ pounds||GROUND PORK|
|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|
|¼ cup||HOT DRY MUSTARD|
|RED SWEET & SOUR SAUCE:|
|½ cup||RED WINE VINEGAR|
|15 drops||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, 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