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 Canned Bamboo Shoots
     1/2 lb       Cooked Shrimp, Chopped
     1/3 c        Finely Chopped Green Onions (With Tops)
       1 ts        Five-Spice Powder
       1           (1 lb) Package 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        Ketchup
     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 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 1/2 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, tucking the point
   under the filling. Fold in & overlap the two opposite corners. Brush
   fourth corner w/ egg & roll up to seal. Repeat w/ remaining skins.
   Cover the filled rolls w/ 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. 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 1-1/2 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.