Egg Rolls Recipe
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.
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