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Egg Rolls B1

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      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

MMMMM-------------------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
 
MMMMM

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