Title: Egg Rolls B1
Categories: Chinese Vegetable Appetizer
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 | 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 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, 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 1-1/2 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