| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Eggs | Dutch | Vegetable | 6 | Servings |
INGREDIENTS
| 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 w/tops |
| 1 | ts | Five-spice powder |
| 1 | pk | (1-lb) egg roll skins |
| 1 | Egg; beaten | |
| 1/4 | c | Hot dry mustard |
| 1/2 | c | Red wine vinegar |
| 1/2 | c | Catsup |
| 1/3 | c | Sugar |
| 15 | dr | Red pepper sauce |
INSTRUCTIONS
RED SWEET & SOUR 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 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 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. LEEANN CHIN MINNEAPOLIS, MINNETONICA WINE: WAN FU From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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