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Mandarin Egg Roll B1

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MANDARIN EGG ROLL B1
 Categories: Chinese, Meats, Appetizers
      Yield: 4 Servings
 
  1 1/2 c  Dried black mushrooms
  5 1/4 c  Vegetable oil
    1/2 ts Crushed fresh garlic
    1/2 ts Crushed ginger root
    1/2 c  Cooked ground pork
      1 tb Cooking wine
    1/2 c  Cooked shrimp
      1 c  Shredded bamboo shoots
      1 c  Bean sprouts
      1 c  Shredded celery
      1    Scallion, shredded
      1 ts Sesame seed oil
           Salt and white pepper
      8    Riceflour egg roll wrappers
      1    Egg white; lightly beaten
 
  Soak the mushrooms in hot water 15 minutes. Drain, cut off tough
  stems and shred to make 1/2 cup.  Place 1/4 cup oil in a wok over
  high heat until hot. Add the garlic, ginger and pork. Stir-fry 2
  minutes. Add the cooking wine and shrimp and stir-fry 2 minutes. Add
  the mushrooms and remaining vegetables and stir-fry 2 minutes. Add
  the sesame seed oil and salt to taste. Mix. Drain off excess liquid
  and set the vegetable mixture aside. In a clean wok, heat 5 cups
  vegetable oil to the boiling point, about 400 F. Working with one at
  a time, lay the egg roll wrappers on the counter and place 1/8 of the
  reserved vegetable mixture on one end of each. Moisten the edges of
  the wrapper with the egg white and roll the wrapper, tucking in the
  ends at both sides of wrapper as you roll. Deep-fry the egg roll
  about 5 to 10 minute. Remove from oil and drain on paper towels.
  
  Temperature(s): HOT Effort: DIFFICULT Time: 00:40 Source: PEKING
  GARDEN EAST Comments: MILWAUKEE, MEQUON Comments: WINE: TAI-SHAN
 
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